Traditional British Eccles Cake

Melt butter in a pan and stir in sugar, currants, and mixed spices (allspice, nutmeg). Remove from heat and let cool.

Roll out puff pastry on a floured surface and cut out 10cm rounds.

Place a spoonful of the currant mixture in the center of each round.

Gather the edges of the pastry over the filling and pinch to seal completely.

Turn the cakes over so the seal is on the bottom and gently flatten into a disc shape with a rolling pin.

Make three parallel slits on the top with a sharp knife.

Brush with egg white, sprinkle with sugar, and bake at 200°C for 15-20 minutes until golden brown and flaky.