8 ounces puffy pastry
apricot jam
8 ounces cottage cheese, sieved
1 large egg
1 extra egg yolk
1-1/2 ounces castor sugar
grated rind of 1 lemon
1 rounded tablespoon currants
1 oz ground almonds
a little icing sugar
Preheat oven to 400 F.
Start by rolling the pastry to 1/8 inch thick, using a 3-1/4 inch fluted cutter cut out little circles and place them in patty tins. Combine the cheese, castor sugar, lemon rind, ground almonds and currants in a bowl, then beat the egg and yolk together and add this as well. Mix, very thoroughly, with a fork until everything is evenly blended.
Spoon the merest trace of jam into the base of each pastry case, and fill each one about 2/3 full with cheese mixture. Bake the in the centre of the oven for about 25 – 30 minutes, by which time the mixture will have puffed right up and turned a lovely golden brown.
Take them out of the oven and transfer them onto a wire rack to cool. Don’t worry as you see the centers starting to sink because that is correct and normal. When cold, dust with a little icing sugar.