Eccles Cakes, Makes 30

Combine all the ingredients. Roll out the pastry cut out disks of 9cm diameter (3.5 inches). Put a spoonful of mixture on to the cetre of each disk. Brush around the edges with water. Gather up the edges to form a "medieval purse shape" pinch well together. turn the cakes over and gently roll them flat. About .5 inch thick should be right. Brush the cakes with egg and milk, and across each cake make 3 shallow cuts each about 1/2 inch. Dredge with granulated white sugar. bake for 20 ish minutes in a hot oven Gas reg 7 425F 215C.