Mini Rhubarb Crumble Pies
A British classic, turned into a mini pie, what's not to love?! These Mini Rhubarb Crumble Pies are simple to make and so tasty. Great as a snack but also easily made into a dessert.
Equipment
- Saucepan
- Mixing bowl
- Two 12 hole shallow bun tins
- 3-inch fluted cutter
- Wire rack
Ingredients
For the crumble
- 175 g self raising flour
- 110 g unsalted butter
- 65 g caster sugar
For the filling
- 500 g rhubarb washed and cut into chunks
- 90 g caster sugar
- 375 g ready rolled shortcrust pastry (1 pack)
- spray oil
- plain flour for dusting
Instructions
- Add 500g rhubarb to a pan along with 90g caster sugar. Cook on a medium heat for 5-10 minutes until the rhubarb has broken down. Leave to one side to cool slightly.
- In a large bowl, add 175g self raising flour, 110g unsalted butter and 65g caster sugar. Rub the ingredients together in your fingertips until you get a breadcrumb consistency. Set aside.
- Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil.
- Unroll the 375g ready rolled shortcrust pastry. Using a 3"/7.5cm fluted cutter, cut as many circles into the pastry as you can.
- Gently lift the circles from the pastry and place them into the oiled tin.
- Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used.
- Once all of the pastry circles are in the tins, spoon a small amount of the cooled rhubarb filling into each pastry case.
- Finish by sprinkling the crumble topping over each pie making sure to cover the rhubarb.
- Bake in the oven for 18-20 minutes until golden brown.
- Remove from the tins and leave to cool completely on a wire rack.
Notes
Keep the pies in an airtight container for up to 4 days. Nutritional information is given as a guide only and may vary.