British Eccles Cake

250g flaky pastry
50g butter or margarine
100g currants
25g brown sugar
25g cut mixed peel

Melt butter in saucepan, add fruit, sugar and peel, mix and turn into
a basin and cool.

Roll out pastry 5mm thick in large rounds with a plain cutter.

Place spoonful of cooled filling in each round, dampen the edges and draw 
them together to enclose the filling.

Turn smooth side up and roll very lightly to about 7.5 cm in diameter.

Cut tops to show filling, brush with milk or beaten egg and sprinkle with
caster sugar. Bake in hot oven - 230C, 450F or gas mark 8 for about
20 minutes.



Source: rec.food.recipes