Banbury puffs

Ingredients:

• 300 gr. puff pastry
• 50 g butter (room temperature)
• 1 tbsp. liquid honey
• 12 whole nutmegs, grated
• 0.5 tsp ground allspice
• 0.5 tsp ground cinnamon
• 50 g of light raisins
• 50 g dark raisins
• 50 g of candied citrus fruits
• 1 tbsp dark rum
• Flour, for dusting
• 1 large egg, beaten
• 3 tbsp. granulated sugar

Preparation:

1. Preheat oven to 180°C. Line a baking sheet with waxed paper.
2. In a large bowl, beat the butter and honey, then add the spices. Add the dried fruit, candied fruit, and rum, and mix thoroughly.
3. Lightly flour your work surface and roll out the dough to a thickness of about 2.5 mm. Using a cookie cutter or a 10 cm diameter plate, cut out 10 circles from the dough. You may need to roll it out and cut it out again; in this case, roll the dough rather than crumple it to avoid damaging the layers.
4. Spoon the filling into the center of each disk, leaving a small margin around the edges. Brush either side of the filling with a small amount of egg. Bring the sides of the dough toward the center and pinch gently to create small pouches.
5. Turn the pies over with the seam down and very carefully roll them out with a rolling pin to give them an oval shape, being careful not to tear them.
6. Place the pies on a baking sheet and make 3 small slits in each one with the tip of a knife. Brush with beaten egg and sprinkle with sugar.
7. Bake for 25-30 minutes until golden brown. Then transfer to a wire rack to cool slightly before serving.
   
   We recommend preparing it for tea Chess cake.