About this recipe:Traditional Manchester delicacy! Little individual pastries bursting with currants and spice. Bake up a batch of your own in stead of buying them. They make a great food gift as they will keep for a while in an airtight tin.
450g (1 lb) ready-made puff pastry
60g (2 oz) caster sugar
30g (1 oz) butter
120g (4 oz) currants
30g (1 oz) chopped mixed peel
1/2 teaspoon each of nutmeg and allspice
1 egg white, beaten
2 tablespoons caster sugar for sprinkling
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Method Prep:30min › Cook:15min › Ready in:45min
In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
Add currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
Preheat oven to 220 C / Gas mark 7.
On a lightly floured surface, roll out pastry and cut into 4 inch rounds.
Place a small spoonful of filling onto centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
Bake in preheated oven for 15 minutes, or until lightly browned around edges.