Eccles cakes

Preheat the oven to 190°C. Line a baking tray with baking paper. Place the butter, sugar, peel, currants and spice in a bowl and use a fork to mash together until just combined. Cut 10cm circles from the puff pastry and place a heaped teaspoon of the filling in the centre of each circle. Dampen the edges of the pastry with a little milk and gather the edges together to seal well.

Turn the cakes over so that the joins are underneath, then use a rolling pin to gently flatten each one slightly so that the currants are just popping through. Brush the tops with eggwhite and sprinkle with a little sugar. Place the cakes on the baking tray, then refrigerate for 10 minutes.

Bake in the oven for 20 minutes or until golden.