Shortcrust pastry 500g


300g/10oz plain flour

Pinch of salt

150g/5oz unsalted butter, cold and diced

135ml/5oz very cold water.


1. In a large mixing bowl place the flour and salt, and rub in the dice butter to fine breadcrumb stage with your fingertips.

2. Add the cold water and combine well with a folk. More water might be needed to bring the pastry together.

3. Gently knead on the worktop till it comes together and no more.

4. Wrap in cling film and rest the dough at room temperature for 30 minutes to make it easier to roll out.

Filling – eight portions.


300g/10oz currants or mixed fruits

50g/2oz butter

50g/2oz brown sugar

10g/1/2oz chopped fresh garden mint

Egg or milk to glaze

Caster sugar for dusting once baked


1. Set the oven to 190c/gas mark 5 then butter a large baking tray.

2. In a bowl add the currants and pour over boiling water and leave for 10 minutes, then drain well.

3. While the fruit is soaking make the pastry at this stage.

4. Once the fruit is drained well, leave to cool and add the prepared garden mint, butter and brown sugar and squish it around with your hands to combine together with lumps of butter still in the mixture.

5. Roll out the pastry to a large round circle using a little flour.

6. Place the filling in the centre of the pastry and fold in the sides till all the fruit is encased in pastry.

7. Turn the pastry over with the seam at the bottom and roll out gently with a little flour to the size of a 25cm/10-inch circle and the fruit just showing under the pastry. If your pasty is not round simply shape the sides with your palms.

8. Place your pasty onto the well-buttered baking tray and then prick all over with a fork, egg wash and bake for 25 to 30 minutes till golden brown.

9. Once baked sprinkle with caster sugar and allow to cool on the baking tray before slicing up and enjoying with a cup of tea.