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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients. Set aside. | 3. Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4” pastry cutter to cut discs of pastry. | 4. Put a teaspoon of the filling into the middle of one disc. | 5. Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal. | 6. Turn the cake over on the work surface, and gently roll it to about 1/4” to 1/2” thick. Pat into a rough round shape. | 7. Repeat for the remaining pastry discs. | 8. Place disks on a non-stick baking sheet (a greased sheet, or one with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over. | 9. Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack. | 10. Serve with your afternoon tea! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1	package		-	-	-	-
butter	3	ounces		484.785	22.2746	15.1474	40.824
brown sugar	5	ounces		538.6404	139.0401	0.1701	0.0
currant	5	ounces		89.3009	21.8008	1.9845	0.5812
cinnamon	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
orange	1		grated rind	1.7625	0.4406	0.0352	0.0045
egg	1		beaten	71.5	0.36	6.28	4.755
white sugar			granulated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.