Instructions: Enough water to cover; drain and cool. 1-Combine 3 cups flour and salt in bowl; cut in shortening until mixture is consistency of small peas.

Combine 1 egg, vinegar and cold water; beat well. Mix with flour mixture. 2-Roll out between 2 sheets of waxed paper; set aside. Combine raisins, sugar, walnuts, butter, 1 tablespoon flour and remaining 2 eggs in bowl; mix well. 3-Cut 12 circles of pastry; fit into muffin cups. Wrap remaining dough and store in refrigerator for another use.

Spoon filling into the pastry-lines muffin pans. Bake in preheated 400 degree oven for 25 minutes. Original recipe from Linda Wells, Imperial

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