A retro recipe indeed, these Currant Mint Pastries are from 1998. No measurements are included, best made intuitively. These are very more-ish. Use butter and sugar to your taste.
Today I added a smidgen of orange juice to the currants to soften them a little. Use judiciously, you do not want soggy pastry.
The pastry is rather like a pie/tart or pasty pastry. It does not rise and has a body to it that you might find surprising. Feel free to play around with different pastries. I like them with a flaky pastry too. If you stick with the shortcrust, remember that you don’t want your filling to be too dry. Use the butter abundantly or add some juice or fruit liqueur to the currents as you mix them with the mint. I particularly love the bite of shortcrust and the soft sweetness of the currants when the pastries are at room temperature.I always feel like I am eating something forbidden when eating that mint, currants, butter, sugar mix. It really is heavenly. Lovely with thick thick cream, even a berry coulis.
How did you guess – so easy! so yummy!
This is an old Yorkshire recipe.
short crust pastry
Heat oven to 200C.
Place a mixture of finely chopped fresh mint and currants on a thinly rolled shortcrust pastry. Sprinkle generously with sugar and add a few spots of butter. Fold over pastry to form a pasty shape. Sprinkle with sugar and bake in a hot oven until nicely golden.