Eccles Cakes

• 3/4 cup dried currants
• 1/3 cup golden raisins
• 1/4 cup (packed) golden brown sugar
• 1/4 cup chopped candied orange peel
• 3 tablespoons unsalted butter, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 1 egg, beaten to blend (for glaze)
• 2 teaspoons sugar

1. Mix first 8 ingredients in medium bowl until well blended.
2. (Filling can be made 1 day ahead.
3. Cover and refrigerate.
4. Bring to room temperature before continuing.)
5. Preheat oven to 375F.
6. Roll out puff pastry on lightly floured surface to 1/8-inch thickness.
7. Cut out four 6-inch-diameter rounds.
8. Place filling on half of each round, dividing equally.
9. Brush edges of rounds with beaten egg.
10. Fold pastry over filling, creating semicircle and enclosing filling completely.
11. Press edges firmly to seal.
12. Transfer to heavy large baking sheet.
13. Brush with beaten egg.
14. Sprinkle with sugar.
15. Bake pastries until deep golden brown, about 20 minutes.
16. Transfer baking sheet to rack and cool pastries 5 minutes.
17. Using metal spatula, carefully remove pastries from baking sheet.
18. Cool.

currants, golden raisins, golden brown sugar, candied orange, unsalted butter, lemon juice, ground nutmeg, pastry, egg, sugar

Taken from www.epicurious.com/recipes/food/views/eccles-cakes-107326 (may not work)