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100 g/4 oz puff pastry (paste), thawed
if frozen
25 g/1 oz/2 tbsp unsalted (sweet) butter, softened
25 g/1 oz/2 tbsp light brown sugar
25 g/1 oz/2 tbsp chopped mixed
(candied) peel
Finely grated rind of 1/2 lemon
50 g/2 oz currants
1 egg white, lightly beaten
A little caster (superfine) sugar, for sprinkling
Clotted Cream,
to serve |
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Method:
Roll out the pastry very thinly and cut
into eight rounds using a 9 cm plain cutter. Beat together the
butter and brown sugar and work in the peel, lemon rind and currants.
Divide the mixture between the pastry rounds. Draw the edges over the
filling to form a parcel. Rim over and roll gently with a rolling pin
until the currants show through the pastry, taking care not to break
the surface. Transfer to a dampened baking (cookie) sheet,
sealed-sides down. Make two or three slashes in the top of each to
decorate. Leave to stand for 15 minutes. Brush with the egg white,
then sprinkle with caster sugar. Bake in a preheated oven at
230°C/450°F/gas mark 8 for 12–15 minutes until puffy and golden. Serve
warm with Clotted Cream.
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