Eccles Cakes with Bowland Cheese

RECIPE

Eccles Cakes with Bowland Cheese

Serves: 8

Prep Time: 45 Minutes

Cook Time: 18-20 Minutes

Freeze Time: 12 Hours

INGREDIENTS

FOR THE PASTRY

200g salted butter, frozen

280g plain flour

Pinch of salt

175ml ice cold water

FOR THE FILLING

150g currants

75g mixed chopped peel

75g muscovado sugar

1 tsp mixed spice

1 tsp cinnamon

200g Bowland cheese

25g salted butter, melted

1 orange, zest and juice

1 egg white

1 tbsp granulated sugar

METHOD

1. Preheat the oven to 220°C / 200°C Fan / 428°F / Gas Mark 7.
2. Freeze the butter overnight. To make the pastry, place the flour into a bowl with a pinch of salt and grate in the frozen butter. Add the ice-cold water and bring together with a metal knife. Do not over work the pastry, as the more flecks of butter in the pastry the flakier it will be. Once the dough has formed, place the pastry in the fridge.
3. Add the currants, chopped peel, muscovado sugar, spices and Bowland cheese to a large mixing bowl. Add the melted butter and orange juice and mix together.
4. Roll out the pastry to the thickness of a pound coin. Cut out 6 x 10cm rounds and re-roll the remaining pastry until you have 8 pieces.
5. Split the filling mix evenly into the centre of each pastry round.
6. Bring all the edges together of each round of pastry and nip the pastry to seal in the filling.
7. Gently press and flip each Eccles cake then place onto a parchment lined baking tray.
8.  Flatten each round with a rolling pin or the palm of your hand and cut a couple of slits in each Eccles cake.
9. Brush with some egg white and sprinkle with granulated sugar.
10. Bake in the oven for 18-20 minutes.
11. Slice some Bowland cheese on top of each Eccles cake and place back in the oven for a few minutes to melt, then serve.