Steps
- Dice 250g of cold butter and freeze until firm. Pulse 350g of all-purpose flour with half the butter to coarse crumbs, then pulse in juice from ½ lemon and 100ml of ice water.
- Briefly pulse in the remaining butter, leaving visible flecks. Roll on a floured surface to 8 × 12in / 20 × 30cm; fold both short ends to the center, then fold in half.
- Repeat the rolling and folding 3 times, chilling for at least 15 minutes between turns. Chill for 30 minutes after the last fold.
- Melt 25g of butter and remove from the heat. Stir in 200g of currants, 50g of chopped mixed candied peel, and 100g of light muscovado sugar.
- Add 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground allspice, zest from 1 lemon and 1 orange, and 3 tablespoons of orange juice.
- Preheat the oven to 425°F / 220°C. Roll the pastry ⅛in / 4mm thick and cut 4¾in / 12cm circles, rerolling the scraps.
- Place a heaping 1 tablespoon of filling in each center. Dampen the edges, gather and pinch closed, then turn seam-side down and gently flatten into ovals until fruit just shows through.
- Transfer to lined baking sheets and slash the tops. Brush with 1 beaten egg white and scatter with 3 tablespoons of preserving sugar. Bake for 15-20 minutes, until deep golden, then cool on a rack.