Archive for Downsizer For an ethical approach to consumption
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hermil
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Mint and currant pastyThis is a traditional Yorkshire dish. Haven't got exact quantities but I don't think it's too critical.
Make some shortcrust pastry and roll it out into a round. Pile some currants on to one half of it. Take some fresh garden mint and wash, take the leaves from the stems and chop the leaves finely. Place on top of currants and mix in slightly. Add about 1 level dessertspoon of white sugar (you could try brown but I've always used white.) Sprinkle over. Add a SMALL amount of hot water just to moisten the contents and fold the pastry over, sealing down the edges. Brush the top with water and sprinkle with a little more sugar, which makes it nice and crunchy. Pierce a couple of small holes in the top to let steam out. Place on a lightly greased baking tray. Bake in a hot oven (about Gas Mark 7) until the pastry is golden brown and the contents are sizzling a bit. Remove from oven and leave to cool. Serve in slices.
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gil
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That sounds good either way, but is it currants as in dried fruit, or as in black/red/white currants ?
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