Raisin Tarts

• 1 kg ready-made puff pastry or flaky pastry
• beaten egg

Divide pastry dough in half and roll each out to a round 20 cm in diameter. Use to line 2 pie dishes. Trim off and reserve excess.

Filling: Boil raisins and sultanas in water until plump, about 10 minutes. Add sugar, butter and lemon juice, and cook until nearly dry. Filling should not be watery. Set aside to cool, then spread in pie dishes. Roll out leftover dough, cut into strips and