Yorkshire Mint Pasty
Crisp golden shortcrust pasties packed with sweet dried currants, brown sugar, and refreshing fresh garden mint.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •baking tray
- •greaseproof paper
- •mixing bowl
- •rolling pin
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 20 g
- carbs
- 62 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 440 kcal
Instructions
- 1
Rub the cold cubed butter into the plain flour in a mixing bowl until it resembles fine breadcrumbs.
- 2
Stir in the caster sugar until evenly dispersed.
- 3
Add the cold water gradually, bringing the mixture together with your hands into a firm dough.
- 4
Wrap the dough in greaseproof paper and chill in the fridge for 20 minutes.
- 5
Mix the currants, brown sugar, chopped mint, nutmeg, and melted butter together in a separate bowl.
- 6
Preheat your fan oven to 180°C and line a baking tray with greaseproof paper.
- 7
Divide the rested pastry into four equal portions and roll each into a 15cm circle on a floured worktop.
- 8
Spoon a quarter of the mint and currant filling onto one half of each pastry circle.
- 9
Brush the edges with beaten egg, fold the pastry over, and crimp (pinch firmly into a rope pattern) to seal.
- 10
Place the pasties on the baking tray, brush the tops with beaten egg, and pierce two small steam vents with a fork.
- 11
Sprinkle with demerara sugar and bake for 25 to 30 minutes until deep golden brown.
- 12
Transfer to a wire rack and allow to cool slightly before serving.
Chef's tips
Use freshly picked spearmint or garden mint rather than peppermint, which can be overpowering. Do not overwork the pastry dough to keep the crust tender and crumbly. Ensure the crimped edges are well sealed so the sugar and butter do not leak out during baking.
Ingredient substitutions
- currants → raisins or sultanas
- soft light brown sugar → dark brown soft sugar
- unsalted butter → block vegetable baking fat
Storage
Store cooled pasties in an airtight tin at room temperature for up to three days.
Reheating
Reheat in a fan oven at 160°C for 8 to 10 minutes to restore the pastry's crispness.
Common mistakes to avoid
- •Using dried mint instead of fresh mint, which gives an unpleasant bitter taste.
- •Overfilling the pastry rounds, causing the seams to split and syrup to burn on the tray.
- •Skipping the chilling step, which makes the shortcrust shrink and lose its shape in the oven.
Serving suggestions
Cooked Yorkshire Mint Pasty?
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