Ingredients:
½ oz of butter
2 oz of currants
1 oz of chopped, mixed peel
1 oz of soft brown sugar
½ level teaspoon of mixed spice
7 oz of flaky or puff pastry
Milk to glaze
Caster sugar
Method:
Melt the butter in a pan, stir in the currants, brown sugar, peel, and spices. Roll out the pastry thinly and cut into rounds using a plain pastry cutter.
Put heaped teaspoon of filling on each circle. Moisten edges with water, and draw up to enclose the filling. Seal Well. Turnover, roll out to about ½ inch thickness, prick over top and brush with milk. Sprinkle caster sugar over and bake at 425 F/gas mark 7 for 15 – 20 minutes.