rough puff, flaky or puff pastry using 200 g flour
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
2 tbsp plain flour
1/4 tsp ground nutmeg or ground cinnamon
100 g currants
4 tsp cut mixed peel
1/4 cup (50 g) 2 oz brown sugar
2 tbsp rum
1 egg white
2 tbsp (25 g) 1 oz brown sugar
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
2 tbsp plain flour
1/4 tsp ground nutmeg or ground cinnamon
100 g currants
4 tsp cut mixed peel
1/4 cup (50 g) 2 oz brown sugar
2 tbsp rum
1 egg white
2 tbsp (25 g) 1 oz brown sugar
method
1. Heat the oven to hot, 220°C, Gas 7.
2. Roll out the pastry 5 mm thick on a lightly floured surface and cut into rounds using a 7 cm pastry cutter.
3. To make the filling, melt the fat in a saucepan and stir in the flour and spice. Cook for 2 minutes.
4. Remove from the heat, and add the fruit, brown sugar, and rum.
5. Place a spoonful of filling in the centre of each pastry round. Dampen the edges of each round with water and gather them up to form a ball; turn the ball over so the join is underneath.
6. Roll or pat each ball into an oval shape, approximately 10 X 6cm. With a sharp knife make 3 cuts in the top. Put the cakes on a baking sheet and bake for 15-20 minutes or until golden-brown.
7. Whisk the egg white lightly and brush over the hot cakes; dust immediately with caster sugar.
8. Return to the oven for a few minutes to frost the glaze.
2. Roll out the pastry 5 mm thick on a lightly floured surface and cut into rounds using a 7 cm pastry cutter.
3. To make the filling, melt the fat in a saucepan and stir in the flour and spice. Cook for 2 minutes.
4. Remove from the heat, and add the fruit, brown sugar, and rum.
5. Place a spoonful of filling in the centre of each pastry round. Dampen the edges of each round with water and gather them up to form a ball; turn the ball over so the join is underneath.
6. Roll or pat each ball into an oval shape, approximately 10 X 6cm. With a sharp knife make 3 cuts in the top. Put the cakes on a baking sheet and bake for 15-20 minutes or until golden-brown.
7. Whisk the egg white lightly and brush over the hot cakes; dust immediately with caster sugar.
8. Return to the oven for a few minutes to frost the glaze.
serving amount
makes 14
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