Heavenly Eccles Cakes: A Delightful British Tradition!

Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.

Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.

Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.

Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.

Bake in the preheated oven until golden brown, about 15 minutes.