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- 15g butter
- 50g soft brown sugar
- 1/2 level tsp ground cinnamon
- 1/4 level tsp grated nutmeg
- 1/4 level tsp ground ginger
- 150g currants
- 25g mixed peel
- 320g sheet ready rolled puff pastry
- Flour for rolling out
- 1 egg white
- Caster sugar, to sprinkle
Line 2 baking trays with baking paper. Pre-heat the oven to 220C/200C Fan/Gas 7. Melt the butter in a pan and then remove from the heat. Stir in the brown sugar, spices, currants and peel until evenly mixed. Leave to cool.
Cut 6 x 12cm rounds out of the pastry. This should be possible if you are careful and don't leave gaps between the rounds. But if necessary you can gather the scraps together and re-roll them to cut the last few.
Divide the mixture between them, putting it in a pile in the middle.
Moisten the edges of the pastry with water and fold over the filling to make balls that are covered in pastry. Turn them over so that the join is underneath and roll lightly to make rounds where the fruit is starting to show through but the pastry is not broken.
Make 3 parallel cuts in the top of each. Lightly beat the egg white until frothy and brush on top. Sprinkle lightly with caster sugar.
Bake for 15 - 20 minutes.