Eccles Tea Cakes

Eccles Tea Cakes

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About this recipe: This is Traditional Machester (England) delicacy that originated from the town of Eccles. These little cakes are actually pastries filled with currants and spice. Keep them in airtight decorative containers and give them as presents for the holidays!

Polly Welby

Serves: 12 

  • 450g frozen puff pastry (or use homemade pastry recipe)
  • 60g sugar
  • 30g butter
  • 125g currants
  • 30g chopped mixed peel
  • half teaspoon each of nutmeg and allspice
  • 1 egg white, beaten
  • 2 tablespoons of sugar for sprinkling

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. In a medium saucepan, combine sugar and butter. Cook over medium heat until melted.
  2. Add the currants, mixed peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
  3. Preheat oven to 220 degrees C .
  4. On a lightly floured surface, roll out pastry to about 3mm thick. Cut into 10cm rounds.
  5. Place a small spoonful of filling in the centre of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin.
  6. Make a small hole or 2 small slash marks in the centre of each pastry bun. Brush with beaten egg white, and sprinkle with sugar. Arrange on baking tray.
  7. Bake in preheated oven for 15 minutes, or until lightly browned around edges.

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