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
