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Jus-Rol Puff Pastry Block500g
500gItem price
£1.75Price per unit
£3.50/kgGreen pistachios set against oozy, crimson-hued plums make a particularly showy combination, but hazelnuts or almonds taste equally good. Make a double batch of streusel and freeze half to scatter over muffins or use for a crumble another day. Your future self will thank you.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200oC, gas mark 6. Roll out the pastry on a lightly floured surface and cut out a 32cm circle. Use this to line a 25cm pie dish, then trim off any excess pastry and crimp the edges. Prick the base all over with a fork, line with baking parchment and fill with baking beans. Bake for 10 minutes; remove the baking parchment and beans and bake for a further 5-10 minutes, until golden and dry to the touch.
Meanwhile, in a bowl, combine the plums, cornflour, 60g sugar, the ginger and a pinch of salt; set aside. For the streusel, in another bowl, rub together the butter, flour and 25g sugar until the mixture resembles coarse breadcrumbs, then evenly mix through the pistachios. Tip the plums into the baked pie case and bake for 20 minutes. Sprinkle over the streusel and bake for a further 20-25 minutes until the topping is golden and the plums are soft. Let stand for 10 minutes before serving with ice cream, if liked.
Typical values per Per serving (including ice cream) when made using specific products in recipe
Energy | 2,461kJ/ 588kcals |
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Fat | 30g |
Saturated Fat | 14g |
Carbohydrates | 68g |
Sugars | 34g |
Fibre | 4.1g |
Protein | 9.9g |
Salt | 0.7g |
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