Known to generations of children as ‘fly cemeteries’ these are delicious, despite their grisly name.
200g Rough Puff Pastry or 2 sheets Edmonds flaky puff pastry, thawed
50g butter, melted
1 Granny Smith apple, peeled, cored and grated
¼ cup raisins
¼ cup sultanas
1 tsp mixed spice
¼ tsp finely grated lemon zest
1 Tbsp lemon juice
1 tsp cinnamon
¼ cup brown sugar
¼ cup currants
1. Preheat the oven to 200˚C. Line a baking tray with baking paper.
2. Make the filling by placing all the ingredients in a bowl and mixing to combine well.
3. Divide the pastry in half and roll out each piece into a large rectangle about 20cm x 30cm and 2mm thick or use the ready-rolled sheets.
4. Lift one sheet onto the prepared tray using a rolling pin and spread with the filling, leaving a 1cm border around the edge. Brush this edge with water.
5. Place the second sheet of pastry onto the fruit filling and press the edges to seal. Prick the pastry all over with a fork.
6. Bake for 30–35 minutes or until golden. Cut into squares while hot and dust with icing sugar.