|
Yorkshire Mint Pasty Recipe |
| |
| 12oz
shortcrust pastry |
pinch
of mixed spice |
| 2oz
currants |
1
tablespoon mized spice |
| 2oz
raisins |
1½oz
butter |
| 1oz
peel |
milk |
| 1½
oz brown sugar |
caster
sugar |
| Roll
out the pastry ¼inch thick, cut into 8 rounds. Mix fruit,
brown sugar, spice and chopped mint; bind with butter. Put onto
the pastry rounds, fold over and seal. Brush with milk, sprinkle
wih caster sugar and bake in a hot oven until golden brown. |
|
