Preheat the oven to 425° F. Position the oven rack in the center of the oven. Line a large baking sheet with parchment paper.
Make the filling:
Heat the butter in a medium saucepan over medium-low heat. When the butter is melted stir in the currants, the ¾ cup of granulated sugar and the Mixed Spice. Add two tablespoons of water and stir until the sugar is dissolved and the fruits are coated.
Cook the mixture until the fruit is softened, about 5 minutes. If the mixture gets too thick stir in a little more water. Remove the pan from heat and set aside, allowing the filling to cool to room temperature.
Prepare the dough:
On a lightly floured surface roll out half of the Best-Loved Flaky Pie Crust Doughto a thickness of ¼-inch. Cut out 5-inch circles from the dough using a cookie cutter, small bowl, or whatever you have on hand as a guide.
Continue with the second half of the dough, re-rolling the scraps as necessary until all the dough is used.
Fill the cakes:
Place a heaping tablespoon of currant filling into the middle of a dough circle. With floured hands pull up the edges of the circle to the center to make a little pouch. Pinch the dough at the top to seal it, and tuck the seam down.
Carefully turn the cake over in your hand and gently push it down to flatten it. Place the cake on the prepared baking sheet.
Repeat with the rest of the dough circles, placing them on the baking sheet about 2 inches apart.
Use a very sharp paring knife to cut two or three parallel slits in the top of each cake.
Beat the egg white in a small dish with a whisk. Brush each cake with the beaten egg white. Sprinkle the decorating sugar over the tops.
Bake the cakes for 13 to 15 minutes, until the tops are lightly browned. Transfer the finished cakes to a cooling rack.
The cooled Eccles Cakes can be stored in an airtight container at room temperature for up to 5 days. Makes 15 Eccles Cakes.
To make your own Mixed Spice:
Whisk together the following: 4 teaspoons ground cinnamon, 2 teaspoons ground coriander, 1 teaspoon ground allspice, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground black pepper.
Pour the Mixed Spice into a small container or spice jar and cover it tightly. This makes about three tablespoons in total; use ¾ of a teaspoon in the Eccles Cakes recipe and store the rest with your spices for future recipes.
Notes
Puff pastry can be substituted for the Best-Loved Flaky Pie Crust dough in this recipe. Follow the directions on the package to thaw the dough.