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Serves 12
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For the crumble topping:
- Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
- Grease a standard muffin tin and with oil or melted butter, then dust with flour.
- Unroll the pastry. Use a pastry cutter slightly larger then the wells of the muffin tin to cut out 12 rounds.
- Carefully line each well of the muffin tin with a circle of pastry, gently pushing the pastry down right into the bottom corners. Line each one with a square of parchment paper and fill with baking beans. Bake for 10 minutes, then remove and set aside.
- To make the filling, place the rhubarb in a pot. Add the sugar and cook over a medium heat for five minutes until about halfway cooked. Remove from the heat and add the diced apple and frozen raspberries. Spoon the mixture into the pastry cases.
- To make the crumble, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, chopped nuts and orange zest.
- Scatter the crumble over the mini pies and bake for 20 minutes until golden.
Nutrition Facts
Per Serving: 710kcals, 17.5g fat (9g saturated), 120.7g carbs (59.4g sugars), 20.4g protein, 4.3g fibre, 0.35g sodium
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