Ingredients

• Sour Cream Puff Pastry
• 1 cup butter
• 1 1/2 cups all purpose flour (unsifted)
• 1/2 cup dairy sour cream
• Filling
• 2 cups currants
• 3 Tbls. soft butter
• 4 tsp. brown sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• Mix all together.
• Sugar Glaze
• 1/4 cup sugar
• Add enough cold water to make a thick syrup.

Method

1. Cut butter into flour until texture of corn meal. Blend in sour cream, wrap pastry in wax paper and chill in refrigerator overnight or at least 8 hours.
2. Method: Roll out to 1/2" thick, cut into rounds with 3" cutter, place a heaping Tbls. of filling in center of each round. Dampen the edge of each round with water, with finger tips draw up the edges of each round, and press together like a bag. Turn over and roll to 1/2" thick round. Make three small slits across the center of each round, brush with sugar. Then glaze. Bake at 350 degrees 20-25 minutes or until golden brown. These small cakes are a great favorite in England and are nice eaten warm. The origin of the recipe was from ECCLES LANCASHIRE, ENGLAND.
3. Any scraps of pastry left over can be chilled and rolled again. Always keep the pastry chilled.