Jamesh008:Eccles cakes

Ingredients
This recipie originally comes from the best cookbook in the world, Leith's Cookery Bible.

Makes about 30 mini Eccles cakes

Pastry

 * 225g rough puff pastry

Filling

 * 15g butter
 * 55g soft brown sugar
 * 110g currants
 * 30g chopped mixed peel
 * half a teaspoon of cinnamon
 * quater a teaspoon of grated nutmeg
 * quater a teaspoon of ginger

Glaze

 * 1 egg white
 * caster sugar

Instructions

 * 1) Preheat the oven to 220C, 425F, Gas mark 7
 * 2) Melt the butter in a saucepan and add all the other ingredients. Cool.
 * 3) Roll out the pastry to about 4-5mm. Cut out 6cm rounds.
 * 4) Add a half teaspoon of filling to the middle of your rounds.
 * 5) Fold two opposite ends of the round into the middle over the filling. Repeat this with the other two ends. Squeeze together to create a sealed parcel a bit like a small ball or filled dumpling. Place folded side down on a baking tray. Finish all your eccles cakes.
 * 6) Whip the egg white until stiff. Brush the egg white over the top of the eccles cakes.
 * 7) Sprinkle with sugar.
 * 8) Cut two or three small slits in the top of each cake.
 * 9) Bake for 20 minutes or until golden brown. Allow to cool.