Preheat oven to 220 C / Gas mark 7. Sprinkle a baking tray with water.
In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
On a lightly floured surface, roll out pastry to a 5mm thickness. Cut out eight 13cm circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the centre and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the pastry.
Brush each cake with egg white and sprinkle generously with caster sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking tray.
So easy and just scruptious. Did a slight variation as cupboard devoid of currants. I used 175 grams of Dried Mixed Fruit which included the candied peel.
I am going to make mini ones for the Jubilee! - 26 May 2012