“These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants.”
READY IN:
30mins
YIELD:
20 eccles
UNITS:
US

Ingredients Nutrition

Directions

  1. PASTRY: Mix together flour and salt.
  2. Cut in lard and butter.
  3. In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
  4. Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
  5. Wrap and chill for several hours.
  6. FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
  7. Cream butter with sugar; stir in spices and currants.
  8. Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
  9. Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
  10. Turn over and flatten gently with a rolling pin to make round cakes.
  11. (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
  12. Cut 2 slashes in top of each.
  13. Bake in 425 F.
  14. oven for 10 to 15 minutes or until golden brown.
  15. Makes about 20 pastries.
  16. Canadian Living Cookbook.

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