How to Cook Well at Christmas airs on Sunday, December 21, at 8:30pm, and Monday, December 22 at 6.30pm, on RTÉ One.
Ingredients
Makes 6-10
- 225g (8oz) puff or flaky pastry (see recipe)
- 110g (4oz/scant 1 cup) currants
- 110g (4oz) candied peel
- 1 teaspoon grated orange rind
- 40g (1 1/2oz/1/3 stick) melted butter
- 40g (1 1/2oz/scant 1/4 cup) granulated sugar
- Extra granulated sugar for tops
Method
- Roll out the pastry to 3mm (1/8 inch) thickness and cut with 9cm (3 ½ inch), 11cm (4 ½ inch), 14cm (2 ½ inch) round cutter, depending on the chosen size.
- Place 1 teaspoon of the filling in the centre of each round, pinch the sides into the centre and turn over and roll out until the fruit is just coming through.
- Brush with cold water dip the top in granulated sugar and slit with a knife 2 or 3 times.
- Bake at 220°C/425ºF/Gas Mark 7 for 15 minutes.
- Cool on a wire rack; enjoy after dinner with a pot of tea or coffee or serve as a snack with a wedge of cheese.
