Eccles Cakes

Delight in the traditional British pastry, Eccles Cakes. These flaky pastries are filled with a sweet currant mixture and finished with a sprinkle of sugar.

Ingredients

• 175g flaky or puff pastry (frozen)
• 25g sugar
• 125g currants
• 25g Demerara sugar
• 25g melted butter

Instructions

Preparation

1. Preheat the oven to 220 degrees.
2. Roll out the pastry on a floured surface about 3mm thickness.
3. Cut out as many 10 cm rounds as possible.
4. In a bowl mix together, 125g currants, 25g Demerara sugar and 25g melted butter.
5. Place a heaped teaspoon of the filling in the middle of the 10cm rounds.
6. Fold the edges towards the center, and pinch them together, flattening them slightly.
7. Turn them over and smooth into rounded shape.
8. Make 3 small cuts on thetop of each, to et out some steam.
9. Brush thet tops with water and dip into sugar.

Baking

10. Place them on a baking tray.
11. bake in the oven for 15 to 20 minutes, until golden brown.

Tips

• Ensure the pastry is cold for easier handling and better texture.
• You can use a fork to crimp the edges for a decorative touch.
• Serve warm for the best flavor.