Eccles Cakes Veg
A traditional English
Eccles cake recipe.
Vegetarian Dried Fruit
Pastries baked fayre
teatime England British Europe
25g/1oz Butter or Margarine
25g/1oz Soft Brown Sugar
375g/13oz Puff Pastry
1 Egg White, lightly beaten
25g/1oz Caster Sugar
Preheat the oven to 230C, 450F, Gas Mark 8, and lightly grease 2-3 baking trays.
In a mixing bowl, cream together the margarine and sugar then add the currants and
Roll the pastry out on a floured surface to approximately 6mm/1/4 inch then cut
into 12 circles using a biscuit cutter.
Place a teaspoon spoon of the
filling in the centre of each pastry circle, dampen the
edges with water then pull the edges together and pinch to seal.
the eccles cakes over (sealed sides down) and roll flat until the fruit can just
through the pastry.
Brush with lightly beaten egg white and sprinkle with the caster sugar.
Make 3 small diagonal cuts in the surface of each with a sharp knife, transfer
to baking sheets and bake for 10 minutes, until golden brown. Transfer to a wire tray to cool.
of Eccles Cakes |
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