Recipe Index

Ingredients

• 8¾ oz block cold butter
• 12¼ oz plain flour, plus extra for dusting
• 1/2 tsp salt
• juice of 1/2 lemon
• 10 Tbsp ice-cold water
• 1 oz butter, for the filling
• 7 oz currants
• 1¾ oz mixed chopped peel
• 3½ oz light muscovado sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground allspice
• zest of 1 lemon
• zest of 1 orange
• 2 tbsp orange juice
• 1 egg white, lightly beaten
• 3 tbsp coarse granulated sugar, lightly crushed

Method

1. Rub 1¾ oz of the butter into the flour and salt. Add the lemon juice and ice water to make a dough, wrap and chill for 20 minutes.
2. Roll into a rectangle, cover the top two-thirds with slices of the remaining butter, fold in thirds, turn, roll and fold again. Chill for 30 minutes. Repeat the roll and fold twice more, chilling between turns.
3. Melt the 1 oz butter off the heat and mix with the currants, peel, sugar, spices, citrus zests and orange juice. Set aside to cool.
4. Heat the oven to 400°F. Roll the pastry ¼ in thick and cut ten 4¾ in rounds.
5. Divide the filling between the rounds, dampen the edges, gather the pastry up to seal, turn seam-side down and roll gently to flatten to about 3¼ in across.
6. Make two slits in each top, brush with egg white and sprinkle generously with the crushed sugar.
7. Bake on a lined tray for 18-20 minutes until deeply golden. Transfer to a rack to cool.

Prep: 2 h · Cook: 20 min · Total: 2 h 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data