Method:
1. Preheat oven to 200°C. Lightly grease an oven tray.
2. Combine currants, rind, honey and vanilla in a small bowl. Cut nine 8cm rounds from pastry sheet. Place rounded teaspoons of currant mixture in centre of each round; brush edges with egg, press edges together to enclose filling.
3. Place eccles on prepared tray; brush with remaining egg. Bake about 10 minutes or until browned lightly.
4. Serve dusted with icing sugar.