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Ingredients
- 1 cup currants
- ½ cup mixed peel
- 1 tablespoon brandy
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- 3 sheets ready-rolled butter puff pastry
- 1 egg white
- 2 teaspoons sugar, extra
Method
1. Preheat oven to moderately hot 210°C (190°C gas). Brush two oven trays with melted butter. Combine currants, peel, brandy, sugar and cinnamon in bowl.
2. Using a scone cutter, cut nine 8 cm circles from each sheet of pastry. Place two level teaspoons of filling on each circle.
3. Bring edges of circles together and pinch to seal. Turn seam side down, roll out to 1 cm-thick oval.
4. Place on trays. Brush tops of cakes with egg white and sprinkle with extra sugar. With a knife, make three slashes across top of each cake. Bake for 15–20 minutes, until golden.
