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English Currant Pastries

English Currant Pastries
249
calories
Calories
25 min.
Preparation
easy
Difficulty

Ingredients

for 8 cakes
¼ cup unsalted butter
cup Currants
1 ¾ ounces Candied peel (finely chopped)
1 teaspoon ground mixed spice
¼ cup light brown sugar
8 ounces Puff pastry
For the glaze
milk
sugar
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Preparation steps

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.