This recipe come from the town Chorley near where I live in Lancashire. I love these cake since I was a child
Melt butter in a pan. Add in all the fruit and spices. Mix well. Leave to cool.
Roll out pastry to 1/2 cm thickness. Use a 8 cm cutter and cut the pastry to 8-10 rounds disc. Place a teaspoon of the fruit filling in the centre of each disc, draw the edges together. Moisten and press together to seal.
Flatten each cake slightly. Brush the top with beaten egg. Transfer onto a baking sheet. Bake in the centre of the oven 220C/425F/Gas7 for 20 minutes.
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