When I heard the answer provided for this question, it didn't seem right to me. Surely the pastry on an Eccles cake is different from that used in a chocolate éclair, or a sausage roll?
Wikipedia agrees with me: "An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar."
There you go; it's not puff pastry, it's flaky pastry.
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