These Eccles cakes are lovely with a cup of tea and also ideal for children's pack lunch.
Mix butter, sugar, spice and fruit together in a bowl.
Roll out pastry. Cut 8 rounds of pastry disc 8cm. in diameter. Divide the fruit mixture on the pastry. Moisten the edge and draw up the pastry to enclose the fruit filling.
Press each cake down. Place them on a baking tray. Cut a vent on each cake. Brush with beaten egg. Bake in a hot oven 220C/ 425F/Gas 7 for 20 minutes. Delicious serve warm.
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