Prepare the pastry shells.

Sift together pastry flour and salt.

Cut shortening or butter into the dry ingredients until the mixture resembles fine oatmeal.

Chill the pastry dough until ready to use.

Roll out the pastry dough on a floured surface.

Use a circular cookie cutter or glass to cut out circular crusts.

Place the crusts in the bottom of a greased or non-stick muffin tin.

Preheat oven to 400 F (200 C).

In a separate bowl, beat the egg.

Gradually add brown sugar, salt, vanilla, and lemon flavoring to the egg, beating until the mixture is full of bubbles.

Fold in the washed currants and melted butter.

Drop the currant mixture into the crusts in the muffin tins.

Bake for 12-15 minutes, or until the filling is set and the pastry is nicely browned.