Recipe#15626

Title: Eccles Cakes 07

Newsgroups: rec.food.recipes 
 From: kitka9@dynamite.com.au (Ashley) 
 Subject: Eccles Cakes 
 Message-ID: EK9JEC.5I0@taranto.com 
 Date: Wed, 26 Nov 1997 17:03:48 GMT 

Australian measures used: 1 tblspn = 20ml (US=15ml)
 Eccles Cakes
 3 sheets puff pastry
 1 cup currants
 1/2 cup mixed peel
 1/2 teaspoon mixed spice
 1/2 teaspoon cinnamon
 1 tbspn brandy
 caster sugar for topping
 Preheat oven to 210 C (425 F)
 Butter a large baking sheet.  Roll out the pastry and cut into
 circles approximately 8-10 cm in diameter.  Mix all the filling
 ingredients together until well combined and place 2 teaspoons of
 filling onto each round.  Brush the edge of each round with milk,
 bring up to the centre and pinch to seal well.   Turn the sealed
 pastry parcel over so that the seam is underneath.  Carefully roll
 it flat to about 1/4 inch thick oval.  Place the cakes onto greased
 baking sheet and cut three diagonal slits in the centre of each
 one.  Brush them with milk (or egg white if preferred), sprinkle
 with caster sugar and bake in the oven for about 15 - 20 minutes
 until the pastry is crisp and golden brown.  Cool on a wire rack.