Title: Spratley cake or fly pie(english)
 Categories: Cakes, English
      Yield: 4 Servings
 
      4 oz Shortcrust pastry
           FILLING
      4 oz Currants
      2 oz Butter
      2 oz Suga (brown or white)
    1/2 ts Cinnamon or mixed spice
    1/2 ts Fresh mint, chopped
 
  Set oven to 375/F or Mark 5. Roll out the pastry on a floured surface
  to a rectangle about half as long as it is wide. Mix the cun~ants
  butter, sugar and spice in a basin and spread down the centre of the
  pastry. Sprinkle on the fresh mint. Fold over the edges of the pastry
  to meet in the middle and seal the edges. Turn the pastry over and
  roll out until the currants show through. Place on a greased baking
  tray, brush with milk and sprinkle with sugar. Bake for 20 minutes.
  The currants are meant to look Iike sprats or flies.