Eccles cakes

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500g (1lb 2oz) ready-made all-butter puff pastry (fully defrosted if frozen)
For the filling;
75g (3oz) butter
150g (5oz) soft brown sugar
200g (7oz) currants
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
grated rind of 1 orange (or of 2 clementines)
For the glaze:
2 tbsp milk
2 tbsp demerara sugar 
Method
To make the filling, melt the butter and add all the rest of the ingredients and mix well.  Leave to one side. 
Roll the pastry to about 3 mm think and using a round cutter (mine is 8cm) cut out circles, re-rolling the dough as necessary.
Place a teaspoonful of filling on to each circle. Using a pastry brush, brush a little water all around the edge and fold one edge over to the other and seal well.  It should look like a little Cornish pasty at this stage.  Turn it over so that the seal is underneath and roll carefully with the rolling-pin to flatten it into a round.  Place on a baking sheet.  Repeat with all the other circles. Make three slashes in the top of each with a sharp knife and brush lightly with milk and sprinkle with the demerara sugar. 
Bake in a preheated oven at 220°c (gas mark 7, roasting oven of the Aga) for 15 minutes or until golden brown.
Transfer to a wire rack to cool.