In a large bowl, mix the flour with the cold butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs. Add a squeeze of lemon juice and gradually add cold water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it! Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
In a separate bowl, cream together the softened butter and muscovado sugar until smooth. Stir in the pumpkin pie spice, currants, and chopped candied orange or lemon peel. This filling is going to make your Eccles Cakes smell amazing!
Once your pastry has chilled, roll it out on a lightly floured surface. Cut the dough into small rounds (about 4 inches in diameter). Place a spoonful of the filling in the center of each round. Fold the edges over to cover the filling and pinch the sides together to seal the cakes.
Preheat the oven to 375°F (190°C). Place the Eccles cakes on a baking sheet lined with parchment paper. Brush each one with the beaten egg white, then sprinkle a little granulated sugar on top for a golden, sweet finish. Bake for 20-25 minutes, or until the cakes are golden brown and crispy.
Let the Eccles Cakes cool slightly on a wire rack before serving. These little pastries are best enjoyed warm!
