Ingredients
- 2 sheets flaky pastry, thawed
- 1 cup currants
- ¼ cup Demerara sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 20g butter, melted
- 1 egg, whisked
- extra Demerara sugar, for sprinkling
Method
- Heat oven to 200°C (180°C fan bake). Line two baking trays with baking paper.
- Cut each sheet of pastry into four squares.
- In a small bowl combine the currants, Demerara sugar, cinnamon, nutmeg and butter.
- Place an even amount of filling in the middle of each square of pastry.
- Dip a finger in some cold water and run it around the edges of a square of pastry.
- Gather two opposite corners of pastry up towards the centre and press together lightly.
- Gather the other corners up to the centre also.
- Make sure each pastry square is tightly sealed. Turn each pastry square over so the seams are on the bottom.
- Brush each square with whisked egg and sprinkle with extra Demerara sugar.
- Use a sharp knife to cut three slashes across the top of each pastry.
- Bake for 15–20 minutes until golden.