Sweet pastries filled with dried fruit, nuts and mint, Mint Pastries may be served cold for tea or with morning coffee.
1 teaspoon butter
8 oz. Biscuit Crust dough
2 oz. – cup sultanas or seedless raisins
2 oz. currants
2 oz. chopped mixed peel
1 oz. slivered almonds
2 tablespoons chopped fresh mint
1 egg, lightly beaten
1 oz. icing sugar
Preheat the oven to fairly hot 400 °F Gas Mark 6, 200CC). Lightly grease a medium-sized baking sheet with the butter. Set aside.
On a lightly floured board or marble slab, roll out the dough to a rectangle about -}-inch thick. Cut the dough in half and set one half aside. Lift the remaining dough on to the baking sheet. Set aside.
In a medium-sized mixing bowl, com-bine the sultanas or seedless raisins, currants, peel, almonds and mint. Sprinkle the dough with the mint mixture, leaving a 2-inch border on each side. Using a pastry brush, brush the border with half the beaten egg. Place the reserved dough half on top and press the edges together to seal.
Brush the top with the remaining beaten egg and sprinkle with the icing sugar. With a sharp knife, mark the top layer of dough into squares.
Place the baking sheet in the oven and bake for 20 to 25 minutes or until the pastry is golden brown and the sugar has almost melted.
Remove the sheet from the oven and let the pastry cool on the baking sheet for 15 minutes. With a sharp knife, cut the pastry into squares. Transfer the squares to a wire rack to cool completely before serving.