Ingredients

  • 500 g pack puff pastry
  • 1 tbsp flour, for dusting
  • 1 egg, beaten
  • 1 tbsp caster sugar

For the filling

  • 25 g mixed peel
  • 50 g light brown soft sugar
  • 15 g unsalted butter softened
  • 0.5 tsp ground cinnamon
  • 75 g currants
  • 0.25 tsp freshly ground nutmeg
  • 0.5 Zest orange

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Mix all the ingredients for the filling together in a small bowl.

  3. 3

    Roll out the puff pastry on a floured surface to a thickness of about 3mm. Using a 10cm round cutter, cut out 12 discs.

  4. 4

    Place 1 heaped teaspoon of the filling in the centre of each disc. Brush the edges with a little beaten egg and draw the pastry together to make a purse, squeezing tightly to seal.

  5. 5

    Using the palm of your hand, flatten each cake until you can see the currants through the pastry. Place on a baking tray, sealed side down. Brush with more beaten egg, then sprinkle with caster sugar. Using a sharp knife, make 3 parallel cuts on top.

  6. 6

    Bake for 20–25 minutes, until the pastry is golden. Leave to cool on a wire rack. Great served either warm or cold with a cup of tea.

Nutritional Details

Each serving provides
  • Energy 201kj 48kcal 2%
  • Fat 1.1g 2%
  • Saturates 0.6g 3%
  • Sugars 9.0g 10%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1436kj/343kcal

Each serving provides

9.0g carbohydrate 0.5g fibre 0.2g protein

 
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