Mini Port Spiked Eccles Cakes Food

MINI PORT-SPIKED ECCLES CAKES

Steps:

• At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
• Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
• To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
• Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
• Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
• Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.

ECCLES CAKES

Steps:

• Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
• Filling:In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
• Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
• Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
• Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.

ECCLES CAKES

Steps:

• PASTRY: Mix together flour and salt.
• Cut in lard and butter.
• In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
• Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
• Wrap and chill for several hours.
• FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
• Cream butter with sugar; stir in spices and currants.
• Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
• Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
• Turn over and flatten gently with a rolling pin to make round cakes.
• (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
• Cut 2 slashes in top of each.
• Bake in 425 F.
• oven for 10 to 15 minutes or until golden brown.
• Makes about 20 pastries.
• Canadian Living Cookbook.