for 8 cakes
- ¼ cup unsalted butter
- ⅔ cup Currants
- 1 ¾ ounces Candied peel (finely chopped)
- 1 teaspoon ground mixed spice
- ¼ cup light brown sugar
- 8 ounces Puff pastry
Heat the oven to 230°C (210° fan) 425°F gas 7. Grease a baking tray.
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.
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.
Brush with milk and sprinkle with sugar. Bake for about 15 minutes until golden. Cool on a wire rack.