Divide the pastry into six equal
portions and shape each one into a long roll. Moisten the ends of the
rolls and press them together in threes, then plait the lengths
together, sealing the ends. Cut into 10 cm/4 in lengths and place on a
baking (cookie) sheet. Leave in a warm place for 15 minutes. Brush
with beaten egg and sprinkle with currants. Bake in a preheated oven
at 230°C/450°F/gas mark 8 for 10-15 minutes until well risen and
golden brown. Leave to cool, then ice with glace icing.