Harwich kitchels

Harwich kitchels

This traditional British baking recipe makes Harwich kitchels; almond flavoured pastries filled with currants.

By , 21 September 2015
Harwich kitchels
  • Ready in: 50 mins
  • Serves: 20
  • Price: 15p per serving
Nutritional Info
Each 34g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 548KJ 131KCAL
of your reference intake.
Typical energy values per 100g: 1612kJ/385kcal.
  • 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.