Eccles Cakes - The Classic British Tea Cake!

• 1 (10 -12 ounce) package puff pastry sheets (I like the high quality all butter stuff the best)
• FILLING
• 3 ounces butter
• 5 ounces light brown sugar
• 5 ounces mix of sultana's and currants
• 1 teaspoon cinnamon
• 1/2 teaspoon of freshly grated nutmeg
• 1 grated orange, rind of
• TO FINISH
• 1 egg, lightly beaten
• white sugar, for sprinkling (granulated)

1. Preheat oven to 425u0b0F.
2. To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients. Set aside.
3. Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4" pastry cutter to cut discs of pastry.
4. Put a teaspoon of the filling into the middle of one disc.
5. Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal.
6. Turn the cake over on the work surface, and gently roll it to about 1/4" to 1/2" thick. Pat into a rough round shape.
7. Repeat for the remaining pastry discs.
8. Place disks on a non-stick baking sheet (a greased sheet, or one with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over.
9. Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack.
10. Serve with your afternoon tea!

pastry, filling, butter, brown sugar, currants, cinnamon, nutmeg, finish, egg, white sugar

Taken from www.food.com/recipe/eccles-cakes-the-classic-british-tea-cake-429985 (may not work)