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    You are in: Home / Recipes / Mint Pasties Recipe
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    Mint Pasties

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr 30 mins

    15 mins

    Cecily Parsley's Note:

    This is an unusual and tasty Yorkshire dessert hand-copied from a book called "Mastering Herbalism." I have fresh spearmint in my garden, but currants can't be found locally. I substituted a nice, chunky blackcurrant jam, and reduced the cup of sugar by half.

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    Ingredients:

    Serves: 6

    Yield:

    tarts

    Units: US | Metric

    Directions:

    1. 1
      Sift the flour, white sugar and salt together, and loosely work in the egg yolks, butter and lemon rind. Add enough water to roll the dough into a ball.
    2. 2
      Chill for at least 1 hour in refrigerator; roll out in two sheets, filling 6 tart shells with one, reserving the other for the tart coverings.
    3. 3
      Mix the spearmint with the currants and the brown sugar and fill each tart with it. Cover the remaining pastry, pressing the lower and upper crusts together with a fork and bake in a preheated 450° oven until golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Mint Pasties

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1125.2
     
    Calories from Fat 585
    52%
    Total Fat 65.0 g
    100%
    Saturated Fat 40.0 g
    200%
    Cholesterol 273.3 mg
    91%
    Sodium 589.5 mg
    24%
    Total Carbohydrate 127.4 g
    42%
    Dietary Fiber 4.9 g
    19%
    Sugars 60.4 g
    241%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    lemons, rind of

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