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English Recipes

Traditional English Recipe - Lent Pies

Traditionally eaten around Lent


Short crust pastry to line and top 2 or 3 medium sized plates
3 eggs
1 teacup full of currants
1 teacup full of raisins
1 coarsly chopped large apple
2 tbsp soft brown sugar
1 tbsp shredded candied peel
½ tsp ground ginger
½ tsp cinnamon
3 or 4 tbsp melted butter


  1. Cover the plates with short crust pastry.
  2. Boil eggs for 20 minutes.
  3. Cut the boiled egg whites into pieces and crush the yolks.
  4. Mix the egg, with the currants, rasins, apples, spice, sugar and peel.
  5. Moisten the mixture with the melted butter.
  6. Spread the mixture on the short crust pastry.
  7. Put lids of short crust pastry on top of the mixture and seal the edges.
  8. Moisten the tops with water and sprinkle well with sugar.
  9. Bake in a hot oven till the pastry is golden brown.
  10. Serve hot or cold.


To bake: To cook in an oven.

To boil: To cook a liquid at a temperature of at least 100°C.

To crush: To break into uneven pieces.

To mix: To beat or stir food ingredients together until they are combined.

To moisten: To make something slightly wet.

tsp: Teaspoon (approx 5 ml)

tbsp: Tablespoon (approx 15 ml)

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