Yorkshire Mint Pastry.
A Hidden Yorkshire Recipe Gem.
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 pastry tart that offers a taste surprise.
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?
Serves: 6 - 8 servings
- Around 10oz made-up or shop bought short crust pastry
- 200g approx currants (alternatively, raisins)
- Good handful of garden mint, (spearmint is a good one to use)
- Tablespoon white sugar, (optional) Easy!
- 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; add two tablespoons of water to blend it to a soft mash. Add sugar if you have a sweet tooth, but the currants provide natural sweetness.
- Spread the mint and currant 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.
I’m told folks in Texas and Florida can smell this fresh from my oven.
Roll-out the second half of the pastry. Place it over the top, seal it, mark it out into segments, and coat it with beaten egg, or cream, or yoghurt. Bake for 30-35 minutes in a moderately hot oven (around 190C)