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Ingredients
-
Pastry
100g
Unsalted Butter 20x500g packets
25g
Whole Egg
-
Filling
150g
Hot Cross Buns
50g
Whole Egg
45g
Fresh Cream
Method
Mix Murbella and butter on slow to form breadcrumbs (4-5 mins)
Add egg and mix until dough forms (1-2 mins)
Roll out pastry and line 20 cm tin, trimming the edges
Prick pastry and refrigerate while filling is being made
Blend hot cross buns in a food processor to form breadcrumbs
Heat golden syrup to a thin consistency
Add the hot cross bun breadcrumbs along with the rest of the ingredients until combined.
Fill pastry with filling and bake at 190⁰C (375⁰F) for 30 minutes
