- 300g puff pastry
- 65g butter
- 175g currants
- 50g mixed peel
- 75g ground almonds
- 50g caster sugar, plus extra to sprinkle
- 1/2 level tsp cinnamon
- 1 level tsp nutmeg
- 1 medium egg, lightly beaten, to glaze
Pre-heat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Cut the pastry in half and roll each piece to a square.
Melt the butter and pour into a bowl. Add the currants, peel, almonds, caster sugar, cinnamon and nutmeg, and mix well.
Put one piece of pastry on the baking sheet and spread the fruit mixture on top, leaving a 1.5cm edge. Brush the edge with water, then put the other piece on top. Press to seal the pastry together, then trim the edges.
Mark into 20 pieces but take care not to cut right through the pastry into the filling - you only want to mark it.
Brush the top with egg. Bake for 20 minutes until puffed and golden. Cut into pieces when cold.