IT WAS LATE ON A RAINY SUNDAY MORNING AND SAN SEBASTIÁN’S BEST-DRESSED WERE WANDERING THE STREETS OF THE OLD QUARTER. PASTELERIA OTAEGUI WAS A DESTINATION FOR MANY. THE FRONT WINDOW OF THIS ELEGANT PASTRY SHOP WAS FILLED WITH ORDERED ROWS OF CAKES, TARTS AND LITTLE PIES. THERE WERE LITTLE FRUIT CAKES COOKED IN CYLINDERS AND WRAPPED IN PRINTED BAKING PAPER, SO EASILY FINISHED IN A FEW BITES; THERE WERE DELICIOUS TARTS WITH PASTRY THAT WAS SHORT ON THE CRUST, BUT WET AND FLAKY NEAR THE FILLING… HERE ARE SOME WONDERFUL LITTLE PIES WITH A VERY EASY-TO-MAKE PASTRY. THE DRIED CHERRIES FOR THE FILLING ARE NOW AVAILABLE IN THE CITY MARKETS, BUT PLEASE FEEL FREE TO USE SOME FRUIT CONSERVE AS AN ALTERNATIVE TO MAKING THE FILLING IN THIS RECIPE.
Place the cherries in a small saucepan with
Meanwhile, lightly beat two of the eggs in a bowl. Add the flour, butter, rum and remaining sugar and stir until the dough comes together. Shape the dough into a ball, dust with a little extra flour, then wrap in plastic wrap and refrigerate for 30 minutes.
Roll the pastry into a large log on a well-floured surface. Slice into twelve rounds about
Grease and flour six
Lightly beat the remaining egg and brush it over the pie tops. Using a small sharp knife, score the tops for decoration. Set the pie tins on a heavy-based baking tray and
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