Eccles Cakes

From Cherrapeño

Eccles Cakes
Adapted from Home Recipes with Be-Ro

250g (8oz) all butter puff pastry
50g (2oz) unsalted butter
100g (4oz) currants
25g (1oz) brown sugar
25g (1oz) cut mixed peel

Beaten egg or milk to glaze
Sugar to sprinkle on the tops

Melt the butter in a small glass bowl, using the microwave. Add the fruit, sugar and mixed peel. Stir with a spoon and allow to cool.

Roll out the pastry 5mm (¼") thick and cut into 11cm (4½") rounds with a plain cutter.

Place a spoonful of filling onto each round. Slightly dampen the edges with a little water and draw them together to enclose the filling. Pinch to seal the edges together.

Turn the smooth side up and gently roll them lightly with a rolling pin to flatten them.

Slash the tops with a sharp knife to show the filling, and brush with a little milk or beaten egg. Sprinkle with sugar.

Bake in a hot oven, 230ºC (450º) for about 15-20 minutes.