Eccles Cakes

Roll the pastry thinly and cut into rounds using a 4 inch cutter. Melt the butter and mix with the currants, spices and sugar. Place a heaped teaspoon of the mix in middle of each pastry round. Brush the edges with water and press them into a ball. Turn this over and roll until the fruit begins to show through. Make the traditional three cuts on top with a sharp knife. Brush with milk and sprinkle with sugar. Bake at 450F on a greased tray until golden brown - about 20 minutes.