Eccles Cakes recipe

Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinkle

Heat oven to 425 degrees F.

Stir sugar into melted butter. Add currants, peel, nutmeg and allspice.

Roll out pastry very thinly and cut 6-inch rounds, using a saucer. Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.) Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through. Make 3 small cuts on top of each cake. Brush with egg white and sprinkle with sugar.

Place on baking sheet and bake for 15 minutes or until golden.