NZ House & Garden - - GATHERINGS -

These lit­tle pas­try cakes, named after the vil­lage of Ec­cles in Manch­ester, Eng­land, are al­ways a favourite and are su­per easy to make with pre-rolled pas­try. (I find Pane­ton f laky puff pas­try ex­cel­lent; see pane­ton­bak­ for stock­ists). You can make these cakes a lit­tle smaller if you wish – just ad­just the cook­ing time slightly.

500g ready-rolled but­ter puff pas­try

1 egg yolk, lightly beaten for brush­ing Fill­ing: 30g but­ter, cubed and at room tem­per­a­ture

½ cup cur­rants

½ cup raisins

¼ cup chopped mixed glacé peel

2 ta­ble­spoons raw sugar, plus ex­tra for sprin­kling

½ tea­spoon ground nut­meg

1 tea­spoon mixed spice

Heat oven to 200°C. Cut pas­try into 10 10cm squares.

Place fill­ing in­gre­di­ents in a bowl and com­bine us­ing your fin­gers. Di­vide mix­ture into 10 por­tions and place one por­tion in the cen­tre of each square.

Bring the cor­ners and edges to­gether above the fill­ing, pinch­ing to en­close it. Turn the cakes over and place them on a lightly floured sur­face. Flat­ten gen­tly with a rolling pin so the fruit just shows through the pas­try. Mould into ovals and place on a lightly greased oven tray.

Brush the tops with a lit­tle beaten egg yolk, cut 3 sl­its in the top of each cake and sprin­kle with ex­tra raw sugar. Bake for 20 min­utes or un­til golden. These cakes are best eaten on the day they are made, and ex­tra de­li­cious served slightly warm. Makes about 10

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