Ingredients
80g/3oz cobnuts, husks removed, roughly chopped
100g/3½oz damsons, stones removed, chopped (or use the same amount of chunky plum jam and reduce the quantity of sugar)
50g/2oz demerara sugar
50g/2oz raisins
75g/2½oz currants
75g/2½oz shredded suet
½ lemon, juice only
1 apple, cored and finely chopped
splash damson gin (or sloe gin, whisky or brandy)
50g/2oz lean red meat, such as beef or venison, very finely chopped
flour, for dusting
250g/9oz ready-made puff pastry
caster sugar, for sprinkling
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Place all the ingredients, except the flour, pastry and caster sugar, into a bowl. You can use the mixture straightaway or leave in the fridge for the flavours to develop.
3. Roll the pastry out thinly on a lightly floured surface. Place dessertspoonfuls of the filling mixture onto the pastry, widely spaced apart, then cut squares around the mixture.
4. Scrunch the pastry up around the filling and press the edges together to seal, trimming away any excess pastry.
5. Turn the pastry parcels over so that the join is on the bottom and gently press down to flatten slightly. Score the tops of the parcels with a sharp knife.
6. Place the parcels onto a baking sheet and bake in the oven for 10-12 minutes, or until golden-brown.
7. Remove from the oven and sprinkle with caster sugar while still warm. Once cooked, eat within a day or two, reheating for five minutes in a warm oven before eating.
