First make the puff pastry in the usual way, but WITHOUT salt, making sure you fold and roll it at least three times. Put to rest in fridge for at least 1 hour.
Make the filling: wash the currants, drain and pat them really dry. Put them in a bowl. Melt the butter and pour it over the currants. Add the sugar and grate nutmeg to taste over the currants. Mix well.
Roll out the pastry to a thickness of about
Preheat the oven to 220°C/425°F/gas 7. Brush the rested cakes with milk and make three little cuts in the top to allow the steam to escape. Sprinkle them with sugar and bake for 20 minutes.