Instructions

1. Lightly grease a shallow cupcake or scone tin with oil or butter. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the cottage cheese with the egg, vanilla and sugar.
3. Stir in the lemon zest and juice. If the mixture feels too runny, add 1 Tbsp of cornflour. Fold in the sultanas and set aside.
4. Unroll the pastry onto a flat surface. Using a cup or cutter slightly larger than the tin holes, cut out circles. Place them over the holes and gently press down to line the tin.
5. Prick the base of each pastry case with a fork to prevent bubbling. Brush lightly with melted butter or oil.
6. Spoon the cottage cheese mixture evenly into each pastry case. Bake for 15–20 minutes, until the pastry is golden and crisp.
7. Transfer the pies to a wire rack to cool. Serve lukewarm or at room temperature with tea, coffee, or fresh fruit.