Directions

1. Stir together all filling ingredients in a small bowl. Microwave for 45 seconds to 1 minute until butter is melted. Cover with clingfilm and set aside allowing the flavors to meld and currants to soften. Refrigerate. Once cold, the filling should bind together without extra liquid. Drain if necessary.
2. In a food processor, pulse flour, salt, and very cold butter until butter pieces are pea-sized. Gradually pulse in about 100-125ml cold water until mixture comes together into a dough. Do not overwork.
3. Roll out the dough on a lightly floured surface into a rectangle three times as long as it is wide. Fold the top third down into the middle, then the bottom third up over the top, as if folding a letter. Rotate the dough 90 degrees so the fold is now vertical. Roll out again and repeat the folding process. Wrap in clingfilm and chill for 20 minutes. Repeat the rolling, folding, rotating, rolling and folding one more time. Chill for an hour.
4. Roll the dough out on a lightly floured work surface 1/6-inch thick, then cut out rounds 3 ½ inches wide. Put a half-tablespoon of filling in the center of each round, then dampen the edges of the circle and pinch together, tucking in the corners and pinching well to make it into a purse, fully enclosing the filling. Place on a parchment-lined baking sheet smooth side up, and press down slightly with your hands until flattened. Chill for 20 minutes.
5. Preheat the oven to 400° F. Remove pastries from refrigerator, brush with egg white and sprinkle with turbinado sugar. Cut three slashes on the top of each Eccles cake and bake for about 25 minutes or until golden and well-risen. Allow to cool completely before eating – the filling will be hot.