Yorkshire Recipes


Blackcurrant and Mint Pastry

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


  1. Cook the blackcurrants in a little water until the juices start to run
  2. Add the sugar and chopped mint and allow it to cool
  3. Whilst the blackcurrant mixture is cooling, make and use half the pastry to line a 9-10″ greased tin or glass baking plate
  4. When the blackcurrant mixture is cool, spoon it onto the centre of the pastry, leaving around an inch of pastry free around the edge
  5. 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
  6. 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

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