Yorkshire Currant and Mint Crackney Pastie: this is another traditional regional recipe from Mike Armstrong (‘Baker Mike’) who writes a popular baking column in the West Yorkshire Keighley News. This recipe produces something akin in appearance to a giant Eccles Cake! The combination of garden mint and currants is a winner though – delicious!
Ingredients
- 1lb 2 oz (500g) homemade sweet shortcrust pastry
- 10 oz (28og) currants
- 2 oz (55g) butter
- 2 oz (55g) brown sugar
- Handful of garden mint, chopped (about half an ounce/10g) If you use dried mint, use just 1 tablespoon, but fresh mint, particularly Spearmint, is best.
- Beaten egg or milk to glaze
- Caster sugar to top over pastry
Method
- Roll out the pastry to the size of a large dinner plate
- Place the fillings into a small bowl and squash together before piling into the middle of the pastry
- Gather up the pastry from the sides to seal in the filling, flip the pastry over and roll out to a circle so the currants are just showing through
- Brush with beaten egg or milk, sprinkle over a little caster sugar before baking in a preheated oven 190c/ Gas Mark 5 for around 25 minutes till golden brown.
Source: See Mike Armstrong’s Friend in Knead online articles
2 Responses to Yorkshire Currant and Mint Crackney Pastie
My Family root are England/Wales, I’m Australian. My Dad loved interesting food and one was a current/Mint leaves(herb) slice.
I’ve found Yorkshire currant and Mint Crackney Pastie which looks similar. I haven’t given it a go yet but thought I’d ask your opinion. Mum used to make it in a rectangular slice tin and sprinkle it with sugar before cooking.
The recipe got lost over the years.
Do you think I’m on the right track? And is it okay to use prepared pastry? Cheers
Hi Chandler. The other option is Yorkshire Mint Pastry at https://traditional-yorkshire-recipes.info/yorkshire-mint-pastry/ which could be baked in a rectangular tin and is often sprinkled with sugar before baking. If you struggle to make pastry, and many do, why not use prepared pastry? It is better than not trying the recipe at all.