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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgThe cardamom and orange-scented crumble brings a bright, citrussy fragrance, which works perfectly with the buttery pastry and spiced mincemeat.
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For the pastry, put the flour, sugar and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture looks like coarse sand. With the processor running, add the egg yolk and 1 tbsp ice-cold water - it should start to clump; add a little more water if needed. Turn out onto a lightly floured surface and knead very briefly to bring together. Pat into a large disc, wrap and place in the fridge for at least 1 hour, until firm.
Preheat the oven to 200?C gas mark 6. Put the crumble ingredients in a bowl. Rub the butter into the flour with your fingers until you have chunky clumps; chill until needed.
Once the pie pastry has chilled, turn it out onto a lightly foured surface and roll into a circle about 0.5cm thick. Using a 9cm cutter, cut out 12 discs and press them firmly into the holes of a muffin tin. Fill each with 2 tsp mincemeat and cover each pie completely with the crumble mixture. Bake for 25-30 minutes or until the pastry is a deep golden colour. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completly. Dust with icing sugar before serving.
Typical values per item when made using specific products in recipe
Energy | 1,287kJ/ 307kcals |
---|---|
Fat | 15g |
Saturated Fat | 8.9g |
Carbohydrates | 40g |
Sugars | 18g |
Fibre | 1.6g |
Protein | 3.4g |
Salt | 0.3g |
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