Yorkshire Mint Pasty

Most of us are familiar with Eccles cakes – dried fruit (mainly currants) encased in circles of pastry. If you’re interested in regional cookery you may have heard of the similar Chorley cake and Coventry God cakes. I had never heard of the Yorkshire pasty before, though a quick Google shows that many from the Yorkshire area remember their mothers and grandmothers making these treats from carefully handed down family recipes.

What stood out and made me want to try them was the addition of fresh mint to the usual currant and spice combo. The recipe isn’t terribly helpful, so I had to improvise a bit. Also I’m not keen on currants, so I used raisins and sultanas. Candied peel from supermarkets can be hard and bitter, if you can make your own that would be best, otherwise the best you can afford. If you hate the stuff, use grated orange zest instead.

As for the shape, there doesn’t seem to be any strict rules; you could go for any of these:

Quite honestly, although I could happily have eaten several, each bite was such a taste surprise it was hard to say if I actually liked them. I guess I must have!

Yorkshire Mint Pasty

  • 1 sheet of shortcrust pastry or homemade pastry made with 120g plain flour and 60g fat ( this could be butter, vegetable fat, margarine or lard)
  • 7 tbsp Mixed dried fruit, or your own blend of raisins, currants, sultanas and candied peel (I used 3 tbsp raisins, 3 tbsp sultanas and 1 tbsp candied peel
  • 3 tbsp brown sugar
  • 30g butter
  • 1/4 tsp Nutmeg
  • 1 or 2 tbsp Chopped fresh mint leaves

1. Mix the fruit, peel, sugar, mint and spice in a bowl.

2. Roll out the pastry on a floured surface. Cut into shapes if you want, though you can just sprinkle the filling over half of the pastry, fold it over, and cut into rectangles (a bit like a Garibaldi biscuit).

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3. Divide the mixture between the pastry shapes. Dot with little blobs of butter. Seal the pasties with a little water. If you like they can be glazed with egg and sprinkled with sugar.

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4. Bake at 180/160 fan/gas mark 4 until golden brown around the edges. Cool on a wire rack.

Coventry God cakes were traditionally given to Godchildren by their Godparents at the start of the new year.

The Good Life

This book review has been a long time coming because I’ve been busy doing studenty things at university; now it’s lockdown/holiday, let’s see if we can catch up a bit. Actually lockdown has been a good opportunity to catch up on the recipes in this book, because there are like, a lot…

In the early 1930’s Florence White was concerned that the English way of life was going down the drain; people couldn’t cook properly anymore and were eating too much fancy foreign muck. I wonder if she read the Daily Mail too?

Before our precious traditions were “crushed out of existence” she endeavoured to compile a book of traditional and regional recipes. Some came from older books, others were sent in by the man (or woman) on the street. Strangely enough these traditional recipes include various curry and pillau dishes, and lump in Stotch, Irish and Welsh dishes under the general banner of “England” but we’ll gloss over that.

The methods aren’t always clear, some ingredients are nigh on impossible to find, some recipes are just gross; but it was interesting to see how, and indeed how little, English food has changed over the centuries. So here goes..

Good Things in England by Florence White. First published 1932

Why did you buy the book?

I think it’s mentioned as one of the all time classic cookbooks in Nicola Humble’s marvellous book Culinary Pleasures, an excellent reference for beginner collectors.

Judge a book by it’s cover…

It’s naff, but it was the seventies so we’ll let them off. You’ve never seen a less appetizing salmon roll in your life.

Do you use it?

Not necessarily to cook from, but as a useful reference when researching vintage recipes.

What did you make?

A bunch of stuff. There are a lot of sections, so I tried to cover a bit of everything, which is probably why it’s taken me six months. Ok, we tried mock turtle soup (but without the calf’s head) which was nice, could be used a an interesting starter for a themed dinner party; baked fish with bacon and peas, mock hare – basically a fillet of beef seasoned like game – then ‘Hindle Wakes’ a slow cooked chicken flavoured with lemon and prunes, then coated with streaky bacon and finished in the oven, I recall that one being pretty good. For pudding we had apple pie scented with rosewater, Ripon ginger cake, Shrewsbury cakes (actually biscuits), Gypsy bread and Yorkshire mint pasties (more on those later). I wanted to make the older version of Bath buns but you just can’t get caraway comfits anymore!

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Hindle Wakes

Is it still in print?

Surprisingly, yes. It must really be a classic then.

Is it worth buying?

That’s a tough question. You won’t find it much good for everyday cooking. Modern tastes and reliable supplies of food mean we’re unlikely to be making brain sauce or rook pie anytime soon; we don’t need seven ways to cure meat or sixteen varieties of gingerbread. However, it is interesting from a historical or research point of view, or if you like collecting vintage books.

Henry I died from a “surfeit of lampreys”, a gross slimey fish.