Eccles Cake (idea from Pamela da Graça)

Ingredients
For the filling:

• 3 oz unsalted butter
• 5 oz soft brown sugar
• 5 oz currants or raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 orange, juice and finely grated zest
• 2 oz mixed citrus peel

For the pastry:

• 1 to 2 oz margarine, for greasing
• 1 block ready-made puff pastry
• flour,for dusting
• 2 to 3 T milk, for glazing
• powdered sugar, for dusting

Directions

1. For the filling, melt the butter over low heat in a small saucepan.  Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined.  Set aside to cool.
2. Preheat the oven to 425 deg. F.  Grease a baking sheet.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 1/8 inch.  Using a 2 1/2" cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk.  Bring the other half of the pastry over and seal.  Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn the sealed pastry parcel over, so that the seam is underneath, then gently roll out until it's about 1/4" thick.  Gently pat back into a round shape and place onto the greased baking sheet.
6. Slash each cake across three times using the tip of a sharp knife.  Brush the cakes with milk and sprinkle with fine sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up.  Transfer the cakes to a wire rack to cool.
8. EAT!