Ingredients:

• rough puff pastry
• 25g butter
• 1 heaped dsp flour
• 2 Tbs brandy
• 125g currants
• 1 heaped tsp chopped peel
• 25g brown sugar
• 1 egg separated
• pinch cinnamon
• castor sugar to dust

Direction:

Roll out pastry thinly and cup into 5" rounds.  Melt butter in pan,
stir in flour, then brandy.  Cook 1 min.  Cool and stir in currants,
peel, brown sugar, egg yolk and cinnamon.  Put a little mixture
into each round of pastry.  Draw up to the centre and seal with
fingers.  Turn each one over and roll lightly into boat shape.
Brush tops with beaten egg white and dredge with castor sugar.

Make 2 slashes across each boat with knife.  Bake in mod. oven
25-30 mins. or until golden brown.