St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Fly Cemeteries:- Referred to in Cookery books as Fruit Squares 

This recipe is based on one from Jean Campbell, included in a book;
McKenzie Muster(1985) [The McKenzie Country in the South Island of NZ has 
a lot of huge sheep stations, and the annual muster is a huge event.] 

The pastry is at its crisp and buttery best on the day it is baked, 
  but is still good for several days afterwards. 

Put 200g flour, 
150g butter, 
2 teaspoons of sugar, 
a pinch of salt and 
one egg yoke in a processor and pulse to form large crumbs. 
You may need a tablespoon or two of water if the egg is small. 

Tip out and use your hands to press into a ball. 
Without washing the processor, put in 1/2 cup of peeled and cut apple 
and 1 1/2 cups of mixed raisins, currants, and sultanas. 
Add a pinch of cocoa and cloves. 
Pulse briefly to chop and combine the apple and dried fruit. 
Preheat the oven to 190oC. 

Lay a sheet of baking paper to almost cover a baking tray 
   and roll out the pastry medium thick directly onto it. 
Mark a halfway line and spread the filling over one half, 
  leaving margin round the edge. 
Fold the other half over the top and press down the edges. 
Tear off and discard the leftover paper. 

Lightly beat the egg white and brush it lightly over the top. 
Prick with a fork and bake for 25 - 30 minutes until golden brown. 
Cut into 16 squares. 

From: Gaynor McCartney 
Date unknown