Mindy Belle

Life in the Country

Rhubarb & Apple Eccles

Apple and Rubarb  Eccles

Ingredients

1 & 1/2 cups of OO flour

175g cold butter, frozen

1/2 cup cold water

1 Apple peeled cut into 1 cm pieces

2 stalks of fresh Rhubarb cut into 1 cm pieces

1 Tablespoon orange juice

40 g Butter

1/3 cup White Sugar

40g Sultanas

Method

1. Preheat oven to 225  degrees.

2. Sift flour into a large bowl and grate butter into the bowl with flour.

Using a knife cut through the butter until mixture resembles course breadcrumbs.

Slowly add water and bring together with your hands, to form a dough adding more water if necessary.

3. Cover with plastic wrap and refrigerate for 30 mins to rest.

4. Meanwhile, heat a non stick fry pan over medium heat. Add apple and Rhubarb, orange juice and cook for 5 mins or until juice has evaporated and fruit has softened. Transfer to a bowl and set aside to cool.

5. Melt butter in pan over medium heat, add sugar and stir to combine, add sultana stir then remove from heat and transfer to a bowl with fruit  and refrigerate until cold.

6. Lightly dust a work surface with flour. Roll dough out to 3 mm thick and cut out circles in pastry using a 8 cm round cutter.

7. Place 1 heaped teaspoon filling  into the middle of the rounds and with a pastry brush lightly brush edges with water, then gather the edges together to enclose filling to form a pouch.

8. Turn over so seam is underneath  then using a rolling pin, gently roll to about 6 cm wide.

9. Place cakes onto 2 trays lined with baking paper.

10. Cook for about 15 mins.

Bon Appetite

Mindy

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