Lovely as a Sunday afternoon treat served with a small glass of Tawny
Ingredients
225g (1 ½ cups) plain flour
80g ( ½ cup) icing sugar
2 egg yolks
150g butter, chopped
1 egg, lightly beaten to brush pastry
Filling
55g ( ¼ cup) raw sugar
30ml Tawny Port
20ml dark rum
320g (2 cups) sultanas
Pinch of mixed spice & pinch of cinnamon
Method:
Combine flour, icing sugar & pinch of salt in a bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs.
Stir in egg yolks & mix until dough just comes together. Transfer dough to a lightly floured surface & knead gently until smooth. Form into a disc, wrap & refrigerate for 30+ minutes.
For rum & sultana filling, combine sugar, Tawny, rum, spices & ¼ cup of water in a saucepan & stir over medium heat until sugar dissolves.
Add sultanas & stir while simmering until most of the liquid has been absorbed.
Cool to room temperature. Roll pastry out until 3mm thick, then, using a round 6cm biscuit cutter, cut rounds from pastry. Place half the rounds 4cm apart on baking paper-lined oven trays & lightly brush with beaten egg.
Place a spoonful of sultana mixture onto each round, then place remaining rounds on top. Press down gently to seal edges. Brush tops with egg & sprinkle with a little caster sugar.
Bake at 180C for 12-15 mins. Stand for 5 mins then transfer to rack to cool.
Makes about 20. Pillows will keep in an airtight container for up to a week.
