You think it wouldn’t but it does – this marriage of blackcurrant and mint live in fruitful harmony. It is a spin-off from the regional Yorkshire Mint Pastry recipe, and a perfect way of using a glut of blackcurrants. The sugar takes the edge off the blackcurrants, whilst still retaining the sharpness of the fruit. But add more sugar if you have a sweet tooth.
- 8oz (225g) shortcrust pastry
- 6 oz (170g) blackcurrants
- 2 oz (55g) sugar
- Handful of garden mint, chopped fine
- Cook the blackcurrants in a little water until the juices start to run
- Add the sugar and chopped mint and allow it to cool
- Whilst the blackcurrant mixture is cooling, make and use half the pastry to line a 9-10″ greased tin or glass baking plate
- When the blackcurrant mixture is cool, spoon it onto the centre of the pastry, leaving around an inch of pastry free around the edge
- Top with the remaining rolled-out pastry and seal the edges. Make a small hole in the centre of the pastry, brush with milk and sprinkle some sugar on top
- Bake in a pre-heated oven at 200F/180C/gas mark 6 for 25-30 minutes until the top is brown. Delicious served hot with double cream, but also very nice cold, too, with a dunk of vanilla ice-cream on top.
Source: Sue Simkins (2018) Traditional Yorkshire Cookery with Mrs Simkins. Dalesman/Country Publications Ltd