|Butter||30 Gram, melted|
|Brown sugar||2 Tablespoon|
|Chopped mixed peel||2 Tablespoon|
|Currants||3⁄4 Cup (12 tbs)|
|Mixed spice||1⁄4 Teaspoon|
|Frozen puff pastry||18 Ounce, thawed (1 Packet)|
|Milk||1⁄2 Cup (8 tbs) (For Glaze)|
|Sugar||1 Tablespoon (For Glaze)|
Stir the butter, sugar, fruit and spice together.
Place an oven shelf in the second top position and set the oven to hot, 220C (425F).
Roll out the pastry about 3mm thick and cut 9-10cm rounds, using a floured cutter.
Place a scant tablespoon of filling in the centre of each round.
Dampen the edges of the pastry with water, then draw them up to meet in the centre and seal by pressing together.
Turn them over, and roll gently with a rolling pin to make circles 8-9 cm across.
Place the cakes on dampened baking trays and chill for 15 minutes.
Brush the tops with milk and sprinkle with castor sugar.
Cut 3 slits across the top of each cake and bake for 15-20 minutes in a hot oven until golden brown.