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1
For the pastry:
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2
Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
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3
Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
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4
For the filling:
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5
Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
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6
Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
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7
Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
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8
Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
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9
Divide the pastry into half.
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10
Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
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11
Spoon the fruit mixture into pastry case, spread evenly and pack well.
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12
Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
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13
Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
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14
Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
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15
Serve hot or cold.
