Vegan Eccles Cakes

Ingredients

• 1 sheet Vegan Puff Pastry
• 1/2 cup Currants
• 1/4 cup Candied Peel
• 2 tbsp Brown Sugar
• 1 tbsp Vegan Butter
• 1/2 tsp Mixed Spice
• 2 tbsp Granulated Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 200°C (about 205°C). Line a baking sheet with parchment paper.
2. 2In a medium bowl, combine the 1/2 cup of currants, 1/4 cup of candied peel, 2 tablespoons of brown sugar, and 1/2 teaspoon of mixed spice. Melt the 1 tablespoon of vegan butter and add it to the bowl with the other filling ingredients; stir everything together until well combined.
3. 3Unroll the 1 sheet of vegan puff pastry. Using a 7.62 cm (7.5 cm) round cookie cutter, cut out 8 circles from the pastry.
4. 4Place approximately 1 tablespoon of the prepared currant mixture into the center of each pastry circle.
5. 5Bring the edges of each pastry circle up and over the filling, gathering them at the top and pinching firmly to seal the pastry completely. Gently flatten each sealed cake slightly with your hand, then use a small sharp knife to make three small slits on the top of each cake. Sprinkle each cake with a portion of the 2 tablespoons of granulated sugar.
6. 6Carefully place the assembled cakes onto the prepared baking sheet, leaving some space between them. Bake for 15 to 20 minutes in the preheated oven, until the pastry is puffed up and golden brown.
7. 7Remove the baking sheet from the oven. Let the Eccles cakes cool slightly on the baking sheet for at least 10 minutes before serving, as the filling will be very hot.

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