Saucy Apple Tartlets For Easter Roast Lamb RecipeTagged in Holiday
# Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly
# With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well
# Mould rounds carefully into tartlet tins
- # 6oz (150g) plain flour
- # good pinch of salt
- # one and a half oz. (40g) margarine
- # one and a half oz. (40g) white fat
- # cold water to mix
- # one quarter pint of apple sauce
- # 4 tbsp. red currant jelly
- # 4 tbsp. Mint jelly
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