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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.
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.
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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84p/10g