(makes 30 triangles)

I always loved my mother's currant puff pastry slice which she and her contemporaries referred to as Fly Cemetery.

· Lightly grease, with baking spray or butter, base and sides of a 32cm x 23cm low-sided baking tray.

· On a lightly floured work surface roll first measure of pastry to a 34cm x 25cm rectangle. Gently lift and place into base of prepared tin. Press into base and slightly up the sides. Refrigerate for 30 minutes or overnight.

· Take second measure of pastry and place on a lightly floured work surface. Roll to 34cm x 25cm rectangle. This will become the top for the slice. Place on a tray, cover with plastic wrap, and place in refrigerator.

· Into a saucepan place currants, sugar, cinnamon, zest and first measure of water. Place over a medium heat and bring to boil. Reduce heat to low and simmer for 5-7 minutes or until liquid has reduced but currants are still quite moist.

· Into a small bowl place cornflour and second measure of water and mix to combine. Add to saucepan with currants and stir over medium heat for 2-3 minutes or until liquid has thickened.

· Add apple and blackcurrant jelly. Cook for a further 2-3 minutes or until apple is just cooked but not mushy. Transfer currant mixture to a bowl and cool.

· Preheat oven to 190°C.

· Remove prepared pastry base from refrigerator. Trim pastry base so pastry is covering only the base of the tin. Lightly brush base with egg white. Prick all over with a fork

· Evenly spread currant mixture over pastry base.

· Place pastry top onto currant mixture and trim off excess pastry. Gently press pastry so it adheres to the currant mixture. Refrigerate for 20 minutes to rest.

· Brush pastry top with milk. Liberally prick with a fork. Sprinkle with castor sugar.

· Place into preheated oven and bake for 20-25 minutes or until pastry is cooked and golden brown on top.

· Remove from oven and cool.

· Using palette knives or slices, lift and slide slice onto a chopping board. Using a serrated-edged knife, trim edges to neaten. Cut short side into 3 (6.5cm intervals) and the long side into 5 (6cm intervals). This will produce 15 rectangles. If you wish cut each rectangle in half diagonally to make 30 triangles.

· Store layered, with baking paper between each layer, in a container with a tightly fitted lid, in refrigerator or pantry for up to five days. Alternatively freeze for up to one month.

· Serve at room temperature.