Ingredients - makes 18
|8oz (225g) home made or ready made puff pastry||Grated rind of 1 lemon|
|2 tablespoons (2 x 15ml spoons) quince or apple jelly or apricot jam||2oz (50g) ground almonds|
|8oz (225g) curd or cottage cheese||2 medium eggs|
|3oz (75g) caster sugar||1 tablespoon (1 x 15ml spoon) brandy (optional)|
|Icing sugar to dust|
- Grease some bun or patty tins.
- Roll out the pastry very thinly and cut out rounds large enough to fit in the bun tin and for a lip around the top. A flower shaped cutter makes a particularly attractive “Maid of Honour”.
- Spoon a little of the jelly or jam in to the bottom of each pastry case. Chill while you prepare the filling.
- Sieve curd or cottage cheese through a fine sieve into a mixing bowl.
- Mix in the caster sugar, ground almonds and lemon rind.
- Beat eggs, and brandy if using, and add to the curd mixture.
- Mix thoroughly until well blended.
- Fill each pastry case two thirds full with the curd mixture.
- Bake in the centre of a fairly hot oven (400ºF, 200ºC, Gas Mark 6) for about 25 minutes, until well risen and puffy.
Serve warm or cold, dusted with icing sugar.