Recipes
Harwich kitchels
This traditional British baking recipe makes Harwich kitchels; almond flavoured pastries filled with currants
This traditional British baking recipe makes Harwich kitchels; almond flavoured pastries filled with currants
(2 votes)
Cook: 50 Mins
Serves: 20
Price: 15p per serving
Nutritional Information
Each 34g serving contains
Energy
548kj
131kcal
548kj
131kcal
7%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
9.9g
9.9g
Med
11%
11%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1612kj/385kcal
Typical energy values per 100g:
1612kj/385kcal
Ingredients
300g puff pastry
65g butter
175g currants
50g mixed peel
75g ground almonds
50g caster sugar, plus extra to sprinkle
1/2 level tsp cinnamon
1 level tsp nutmeg
1 medium egg, lightly beaten, to glaze
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Cut the pastry in half and roll each piece to a square.
2
Melt the butter and pour into a bowl. Add the currants, peel, almonds, caster sugar, cinnamon and nutmeg, and mix well.
3
Put one piece of pastry on the baking sheet and spread the fruit mixture on top, leaving a 1.5cm edge. Brush the edge with water, then put the other piece on top. Press to seal the pastry together, then trim the edges.
4
Mark into 20 pieces but take care not to cut right through the pastry into the filling - you only want to mark it.
5
Brush the top with egg. Bake for 20 minutes until puffed and golden. Cut into pieces when cold.