Castleford Heritage Trust

The Recipe Collection

Yorkshire Mint Pasties

Yorkshire Mint Pasties The history of these sweet pasties is lost in the mists of time, but research suggests they originated in Bradford.

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Yorkshire Mint Pasties
    Yorkshire Mint Pasties
  • 450g wholewheat pastry (see end tab)

  • 50g currants

  • 50g raisins

  • 50g brown sugar

  • 50g butter

  • 25g candied peel

  • 1tsp freshly chopped mint

  • Pinch of grated nutmeg or mixed spice

  • Milk and caster sugar to glaze
Yorkshire Mint Pasties
    Yorkshire Mint Pasties
  • 18oz wholewheat pastry (see end tab)

  • 2oz currants

  • 2oz raisins

  • 2oz brown sugar

  • 2oz butter

  • 10z candied peel

  • 1tsp freshly chopped mint

  • Pinch of grated nutmeg or mixed spice

  • Milk and caster sugar to glaze
Yorkshire Mint Pasties
    Yorkshire Mint Pasties
  1. On a floured surface, roll out the pastry to the thickness of a ten pence piece and cut out eight 100mm/4" discs.

  2. Mix together the ingredients for the filling and divide into eight.

  3. Brush the edges of the discs with the milk, add the filling just off centre, fold over the pastry and crimp into a crescent shape, sealing the edges.

  4. Brush the finished pasties with milk and scatter with caster sugar.

  5. Roll out each ball on a lightly floured surface to a thickness of about 5mm. Using a 7cm cutter, cut out rounds of dough.

  6. Bake in a preheated oven for 30 minutes at 220°C gas 7.
Yorkshire Mint Pasties

Making pastry is not difficult providing you follow two basic rules.   Use a ratio of two parts of flour to one part of fat, the fat component can vary from all butter for a sweet filing to all lard for a savoury filling.   The best pastry is thrown together quickly and rolled or pressed into the baking dish for fillings to be added after it has been allowed to rest for a minimum of 15 minutes.   This is a delicious wholemeal pastry which can be used for pies, tarts and quiches.  The pastry will keep for up to 2 days in the fridge or can be frozen for 1 month.

Ingredients:
300g/12oz Castleford wholewheat flour, 75g/3oz cold unsalted butter, 75g/3oz cold lard, 4tbsp ice cold water, a pinch of salt.

Method:

    Yorkshire Mint Pasties
  1. Place the flour in a mixing bowl.  Cut the butter and lard into cubes and add to the flour with a pinch of salt.

  2. Using your fingertips, rub the butter and lard into the flour until it resembles fine breadcrumbs.

  3. Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together.  If necessary add a little more water until the dough sticks together then knead gently into a ball.

  4. Cover the bowl with cling film and chill in the fridge for a minimum of 15 minutes.  This will help the pastry relax and prevent shrinkage.

  5. After allowing the pastry to rest, put the dough onto a floured surface, dust the surface of the dough with flour and finally flour your rolling pin.

  6. Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape.  Roll rather than stretch the dough.   Use the dough according to the recipe, and allow the final product to chill 15 minutes in the fridge before being baked.  Do not trim the edges of the dough until after baking, this will prevent shrinking during its time in the oven