Makes about 20
Ingredients
For the pastry
2 ½ cups (250 grams) cake flour
14 Tablespoons (200 grams) unsalted butter
1 teaspoon salt
About 6 Tablespoons water, enough to make a dough

For the filling
1 heaping cup (150 grams) currants or raisins
½ cup (120 grams) sugar
6 Tablespoons (75 grams) unsalted butter, melted
Zest of ½ orange
1 teaspoon cinnamon
½ teaspoon nutmeg
Milk for brushing

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a food processor blend the flour, salt and butter together till crumbly. Add some water and pulse to make a dough. Form into a ball and chill while you make the filling.

In a bowl stir together the filling ingredients and let sit while you roll out the dough.

On a floured surface roll out the dough about 1/8th inch thick. Cut into 4 inch squares. Place a tablespoon of filling in the center of each square. Gather up the dough to enclose the filling and squash them to flatten. Turn them over so all the folds are on the bottom, then roll slightly to flatten the cake and make it round and about 2 inches in diameter. Brush with milk then score 3 lines on the top surface, or pierce them with a fork to allow steam to escape.

Bake at 400 degrees till golden brown, about 20 – 25 minutes. Let cool.