Eccles Cakes (Stuffed Pastry with Brandy-Soaked Raisins)

Adjust oven rack to middle position and preheat oven to 375°F.

Combine raisins, brandy, orange juice, cinnamon, nutmeg and sugar in a small saucepan and bring to a simmer over medium low heat. Cook until raisins are plump and liquid is absorbed, about 7 minutes. Allow to cool to room temperature.

Unroll puff pastry. Using round biscuit cutters, cut ten 2-inch circles and ten 2 1/2-inch circles.

Place a small mound of filling in center of each of the smaller rounds of puff pastry and brush edges with egg. Top each piece of pastry with a larger round of pastry and press the edges to seal.

Brush each filled cake with beaten egg.

Place pastries on a baking sheet lined with parchment paper. Use a small paring knife or kitchen shears to cut three air slits into top of each cake.

Bake in preheated oven until pastry is golden brown and puffed, about 20 minutes.

Serve warm.