Читать книгу Bake Text Only - Rachel Allen - Страница 45

300g (11oz) good-quality bought or homemade puff or flaky pastry

1 egg, beaten

For the filling

40g (1½oz) butter, melted

75g (3oz) currants

75g (3oz) soft light or dark brown sugar

40g (1½oz) mixed peel, chopped

Finely grated zest of 1 orange

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

For the top

About 2 tbsp milk

About 2 tbsp demerara sugar

1 Preheat the oven to 200°C (400°F), Gas mark 6.

2 Mix all the ingredients together for the filling and set aside.

3 On a lightly floured work surface, roll out the pastry to a thickness of 2-3mm (¹/₁₆-⅛in) and cut into 8cm (3¼in) discs. Bring the pastry scraps together and roll them out too.

4 Place 1 teaspoon of the filling in the centre of each disc. Lightly brush the edges with beaten egg or water and bring the edges together into the centre, ‘wrapping up’ the filling. Turn the disc over, seam side down, and flatten it slightly with the rolling pin until it is about 5cm (2in) in diameter.

5 Brush the tops with milk, then sprinkle with demerara sugar (you can dip the tops in the sugar, if you wish). Make three incisions with a knife, about 1cm (½in) long, and place the cakes on a baking tray (no need to grease or line), spaced slightly apart to allow room for spreading.

6 Bake in the oven for 10-12 minutes or until golden brown. The currants and sugar caramelise through the holes in the top of the little cakes. Carefully transfer to a wire rack to cool.