Eccles Cakes
Flaky pastry parcels filled with spiced currant and brown sugar filling — a Lancashire staple. Snipping three cuts into the top before baking lets steam escape evenly, stopping the pastry from bursting open in one uncontrolled spot.
Ingredients
Instructions
Mix currants, mixed peel, brown sugar, butter and spices.
Cut pastry into 12cm circles.
Place a heaped teaspoon of filling in the centre of each round.
Bring edges to the centre, press to seal, flip over and flatten slightly.
Brush with egg, snip three cuts in the top, and scatter with caster sugar. Bake at 200°C for 15 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.