Chop fine one cup of stoned raisins. One-fourth pound of grated citron. Add the rind and juice of a lemon. One cup of sugar. One-fourth teaspoonful salt and a egg beaten lightly.

Roll pastry into a sheet one-eighth inch thick and cut into rounds the size of a cup. Put a little of the mixture on each piece. Moisten half the edge with cold water and fold over the pastry pressing the edges together. Bake fifteen or twenty minutes. This filling may first be cooked in a double boiler and used cold for filling tarts.