1 Heat the oven to 230°C (210° fan) 425°F gas 7. Grease a baking tray.
2 Place the butter, currants, candied peel, spice and sugar in a small pan and heat gently until the sugar has dissolved and the butter has melted. Mix well and leave to cool.
3 Roll out the pastry thinly and cut into 10 cm|4" rounds. Put a large teaspoonful of the mixture in the centre of each round and fold in the edges to enclose the mixture. Turn the pastry rounds over and press gently with a rolling pin to flatten them. Cut 3 slits in the top of each cake and place on the baking tray.
4 Brush with milk and sprinkle with sugar. Bake for about 15 minutes until golden. Cool on a wire rack.