Eccles cakes

I made this because of currents, sultans, raisins discussion!.. have no ideas what the word ... Eccles cakes ... coming from?.. It should really be called currents pies! :) .. The filling was very yummy with real buttery taste.. but please be careful, the filling is very hot when just come out of the oven.. Let it cool down a bit longer before bite into it, or you could burn your tongue!.. 

Ingredients

makes 8 cakes

 2 tablespoons butter

 1 cup dried currants

 A pinch of grounded nutmeg 

 3/4 cup demerara sugar

 1/2 package frozen puff pastry, thawed

 1 egg white, beaten

 1/4 cup white sugar for decoration

Method

Preheat oven to 220 c Sprinkle a baking sheet with water.

In a small saucepan over medium heat, melt butter. Stir in currants, demerara sugar and nutmeg.

Stir until sugar is dissolved and fruit is well coated. Remove from heat.

On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. 

Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.

Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.

Bake in preheated oven 15 minutes, until golden.