1/2 c. seedless raisins
1/2 c. currants
1 c. sugar
3 tbsp. lemon juice
1 tsp. gated lemon rind
4 tbsp. cracker crumbs
1 egg, beaten slightly
1 standard recipe for pastry

(Adding 1 tbsp. of cornstarch to each cup of flour makes a flaky crust.)

Mix all ingredients. Roll pastry out fairly thin and cut out rounds about 3 inches across. On half of these rounds put 1 tbsp. of mixture. Moisten edges and top with remaining rounds. Press edges together with fork. Prick. Sprinkle with granulated sugar. Bake in 450 degree oven about 10 minutes, top shelf. Use a 4 or 5 inch round circle, small butter on top. Bake 5-6 minutes. Watch, golden brown.