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Cherry and blueberry Eccles cakes
Makes 8
Ingredients
- 300g pitted cherries
- 250g blueberries
- 50g caster sugar
- 425g ready rolled puff pastry
Method
Preheat the oven to 200ºC/400ºF/Gas 6. Put the cherries and blueberries in a bowl and stir in 40g of the caster sugar.
Cut 8 x 9.5cm circles out of the puff pastry. Put a small spoonful of the fruit mixture into the centre of each circle. Moisten the edges with water and gather the pastry up and around the filling. Crimp the edges together firmly to seal them, and then gently turn over the parcel, so that the seam is on the bottom and press down slightly. Repeat with the other pastry circles. Arrange on a baking tray.
Brush the surface of each Eccles cake with water, then dust with the remaining caster sugar. Bake for 25-30 minutes, until golden. Serve the eccles cakes slightly warm, or cold.
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