Eccles Cakes

• 2 tbsp butter
• 1/4 lb currants
• 1 oz candied orange peel, diced
• 1/4 cup light brown sugar
• 1 None lemon, zested
• 1/2 tsp ground allspice
• 1/2 lb frozen puff pastry, thawed
• 1 None egg white, lightly beaten
• None None granulated sugar, for dusting

1. Preheat the oven to 425u0b0F. Grease a baking sheet. Melt the butter, remove from the heat and mix in the currants, candied orange peel, sugar, lemon zest and allspice.
2. On a lightly floured work surface, roll out the puff pastry and cut out 8 x 4 inch discs. Distribute the filling between the center of each disc. Brush the edges with egg white and seal. Turn over and lightly roll with a rolling pin.
3. Place on the prepared baking sheet. Brush the tops with egg white and sprinkle with sugar. Make 3 slits in the top of each cake then bake for 15 mins, until golden. Allow to cool on a wire rack. Serve warm or cold. Will keep for 1 week in a sealed container.

butter, currants, orange peel, light brown sugar, lemon, ground allspice, frozen puff pastry, egg white, sugar

Taken from recipes-plus.com/api/v2.0/recipes/18118 (may not work)