6oz rough puff pastry
1/2 lb currants
1/4 lb Peel
1/4lb margarine
2oz castor sugar
3/8th tsp cinnamon
beat mag and sugar add fruit, peel and cinnamon.
Roll the pastry and cut into diamond shapes. place a spoonful of mix on 1 half, wet the edges and fold over. brush with egg and bake in a hot oven.