Entree: United Kingdom – England - Midlands – Coventry Godcake (Traditional folded shortcrust pastry filled with spiced mincemeat and dried fruit, baked until golden)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 10 tbsp (140 g) cold unsalted butter, cut into small cubes
- 3–4 tbsp (45–60 ml) ice water
- 1/2 tsp (3 g) salt
- 12 oz (340 g) prepared mincemeat (commercial jar or homemade)
- 1/3 cup (50 g) currants
- 2 tbsp (30 ml) brandy or apple juice (optional, to moisten mincemeat)
- 1 large egg, beaten (for egg wash)
- 1 tbsp (14 g) unsalted butter, melted (to brush after baking, optional)
- 1 tbsp (12 g) granulated sugar for sprinkling (optional)

Instructions

1. Make the shortcrust pastry: in a large bowl, rub the cold butter into the flour and salt with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces. Sprinkle 3 tbsp (45 ml) ice water over the mixture and gently bring together to form a dough; add the extra tablespoon (15 ml) if needed. Do not overwork. Shape into a disc, wrap, and chill in the refrigerator for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll the chilled pastry to about 1/8-inch (3 mm) thickness. Cut into 8 rectangles approximately 5 x 4 inches (13 x 10 cm) for four larger godcakes or adjust size for desired portions.
4. In a bowl, combine the mincemeat with the currants and brandy or apple juice if using; stir to loosen and ensure it is spoonable but not runny.
5. Spoon about 2–3 tbsp (30–45 g) of the mincemeat mixture onto the lower half of each rectangle, leaving a margin at the edges. Fold the top half over to enclose the filling and press the edges together, crimping firmly with a fork or by hand to seal. A small slit or decorative mark on top allows steam to escape.
6. Transfer the filled godcakes to the prepared baking sheet. Brush each with the beaten egg and sprinkle a little granulated sugar if desired.
7. Bake in the preheated oven until the pastry is golden and cooked through, about 20–25 minutes. Remove from the oven and brush with melted butter while warm for a glossy finish if desired.
8. Cool slightly on a wire rack and serve warm or at room temperature.