2 oz. butter
1 c. currants or raisins or mixture of both
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
4-5 tbsp. white sugar
1 lb. puff pastry
1 egg white

Put first 4 items together in a saucepan with 3 tbsp. of sugar. Heat and stir until butter is melted. Remove from heat and cool.

Roll out Puff Pastry until 1/8 inch thick. Cut into 3 inch squares or round. Add a teaspoon of mixture to the center. Fold edges over and seal.

On a floured surface, roll out rounds or squares lightly until the fruit mixture shows through. Brush with egg white and scatter sugar over. Bake at 425 degrees for 15 minutes or until golden brown.