Puff Pastry:
Sieve flour and salt into a basin
Rub in about one oz of butter
Mix to a firm dough with the lemon juice and some water.
Knead very thoroughly.
Roll into long strips place the butter in the centre
Fold the pastry in two with the flattened butter inside
Seal the edges
Set aside for 10-15 mins'
Roll and fold twice
Again set aside.
Repeat this until the pastry has 7 rolls and 7 folds.
Roll to size and thickness required
When the pastry is ready:
Roll pastry very thinly
Line a flat baking tin with half of it
Mix the cornflour with a little water to a smooth paste
Put the raisins and the rest of the water into a pan and stew, until the water is absorbed.
Add the cornflour and stir until the mixture thickens
Add the currants, raisins, spice and lemon juice
Cool
Spread this mixture onto the pastry in the tin
Cover with the rest of the pastry
Press well together
Mark wide fingers with the back of a knife
Brush over with egg yolk or water
Dredge with sugar.
Bake in a moderately hot oven for about 20 minutes