Yorkshire Mint Pastry: This is a recipe from Yorkshire that tends to get passed down through families, rather than written in cookery books. It is a combination of garden mint with currants (or raisins) in a plain shortcrust pastry tart that offers a taste surprise. This recipe is a personal favourite.
The blend works surprisingly well – and the smell of fresh mint and fruit hot from the oven is sublime.
The main ingredients are stock items in most households: shortcrust pastry, garden mint (spearmint, or any other strong tasting mint works best), and currants (or raisins) – so why not give it a go?
- shortcrust pastry to fit your flat baking dish, top and bottom layers
- Around 8 oz (200-225g) of currants (alternatively, raisins – although I think currants work better in this!)
- Good handful (around 10g) of garden mint, (spearmint is a good one to use)
- Tablespoon white sugar (optional)
- Prepare the shortcrust pastry (or buy it ready made), and divide it approx. 60/40. Roll out the larger piece and place on a round baking tin.
- Mix the currants (or raisins) and mint together in a food blender or masher; add two tablespoons of water to blend it to a soft mash (However, see Jennifer Rogerson’s comments, below).
- Add sugar if you have a sweet tooth, but the dried fruit provides natural sweetness.
- Spread the mint and currant/raisin mixture evenly across the pastry, leaving a small gap around the edges.
- Roll out the second half of the pastry and place across the top of the other, sealing in the currant mixture. Trim off excess pastry.
- Glaze the pastry with beaten egg, or with cream, milk or yoghurt. Make a small hole in the pastry to let out steam.
- Bake in a moderately hot oven (around 190C or 375F) until the pastry is obviously cooked and golden, around 30 minutes.
You can also easily turn these into bite-size Mint & Currant cakes – great for picnics.