225g (8oz) flaky pastry

Filling

50g (2oz) butter or margarine
100g (4oz) currants
25g (1oz) brown sugar
25g (1oz) mixed peel
milk
caster sugar

(1) Heat oven to 230C, 450F, gas mark 8.

(2) Melt butter in saucepan, add the fruit, sugar and peel, mix together.

(3) Turn mixture into basin and allow to cool.

(4) Roll out pastry to 0.5cm (1/4 inch) thick. cut into large rounds with a plain cutter.

(5) Place a spoonful of filling on each round, dampen the edges of the pastry and draw them together to enclose filling.

(6) Turn smooth side up and roll lightly to flatten.

(7) Cut tops to show filling, brush with milk, sprinkle with caster sugar. Bake for about 20 minutes.