makes
10
prep
35 minutes
cook
23 minutes
difficulty
Easy
makes
10
serves
preparation
35
minutes
cooking
23
minutes
difficulty
Easy
level
Ingredients
For the rough puff pastry
- 250 g flour
- 250 g cold salted butter, diced
- 100 ml iced water
For the cakes
- 500 g rough puff pastry
- 60 g salted butter
- 60 g brown sugar
- 200 g currants
- A generous pinch freshly grated nutmeg
- Grated zest of one orange
- 1 egg, beaten, for glazing
- Demerara or caster sugar, for glazing
Chilling time 30 minutes
Instructions
Sieve flour into a pile on your work surface and then scatter over the butter. Using your fingers, quickly rub the butter into the flour, leaving quite large chunks in the mix. Make the mixture into a mound with a well in the centre and add the water to the well. Mix in the water then bring the dough together with the heel of your hand. Don’t overwork the dough – you still want to see chunks of butter in there – this is good!
Roll out into a large rectangle, about 20cm x 50cm. Fold the top third of the pastry into the centre and fold up the bottom third to meet it. Give the dough a quarter turn and roll out again. Repeat the folding and give the dough another quarter turn. Do it once more, then cover in cling film and pop in the fridge for 30 minutes.
Preheat oven to 220ºC. Melt the butter over a low heat in a medium saucepan. Add the sugar, currants, nutmeg and zest. Stir to combine and remove from heat.
Take the dough out of the fridge and, on a lightly floured surface, roll the pastry out to a thickness of about half a centimetre, then, using a round 10cm biscuit cutter, cut into rounds.
Place a tablespoon of the currant mixture into the centre of each pastry round. Dampen the edges of the pastry with water then gather the pastry around the filling, inching it together to make a little parcel. Then flip the cake over so that the seam is on the bottom. Place on a greased baking tray and press them down a little to flatten. Then make three small cuts across the centre of each cake. Brush with the beaten egg and sprinkle with a little sugar, and bake for 20 minutes or until golden. Allow to cool on rack – the filling will be quite hot – but eat them warm with a cup of tea.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
