SHORTCRUST PASTRY ECCLES CAKES
Little individual pastries bursting with currants and spice. Serve with tea or coffee.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
- Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
- Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 41.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 24.6 g
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