Method
Makes 30. Cook 200g hawthorn haws in water for 50 mins until tender. Cook 1 large Bramley apple with butter, 1 tbsp sugar and 1 tsp cinnamon for 20 mins. Push haws through sieve (about 3 tbsp pulp), add to apple. Add sugar and pectin mix, whisk, boil 5-10 mins to setting point. Spread on greaseproof paper 5mm thick. Pastry: blend 100g butter, 170g soft brown sugar, 2 eggs, 300g SR flour, 0.5 tsp salt. Chill. Roll into 30cm square, cut into 3 strips 10x30cm. Spoon filling down centre, fold and seal edges. Cut each strip into 10. Bake at 190C for 10-12 mins.