Traditional British Eccles Cakes Pastry

Preheat your oven to 425°F (220°C) and line a baking tray with parchment.

To prepare the filling, melt the butter in a saucepan over medium heat. Add the brown sugar, currants, candied peel, and allspice. Stir well until the sugar is dissolved and the mixture is well combined. Set aside to cool slightly.

Roll out the puff pastry to about a 1/8 inch thickness. Using a circular cookie cutter about four inches diameter, cut out rounds from the pastry.

Place a spoonful of the filling at the center of each pastry round. Brush the edge with a bit of beaten egg, then gather the edges together and press to seal. Flip the pastry over so the sealed edges are on the bottom, then gently roll it out to flatten the cake a bit.

Score the cakes with a paring knife, then brush the tops with beaten egg. Afterward, sprinkle them lightly with sugar.

Place the Eccles cakes on the prepared baking tray and bake for 15-20 minutes or until golden-brown.

Let the cakes cool on a wire rack for about 5-10 minutes before serving.