• 350 g shortcrust pastry
  • 175 g strawberry jam
  • 100 g strawberries, hulled and finely chopped
  • Grated zest of 1 orange
  • 1 medium free-range egg, lightly beaten


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. On a lightly floured surface, roll out the pastry to a thickness of 3mm, then cut out 12 rounds using a 7cm fluted cutter. Cut out 12 crowns from the remaining pastry using a sharp knife (an adults-only job).

  2. 2

    Gently press the pastry rounds into a 12-hole cupcake tin and set aside. In a bowl, mix together the jam, strawberries and orange zest. Spoon into the pastry rounds, being careful not to overfill, and top each with a pastry crown.

  3. 3

    Brush the crown tops with the beaten egg and bake in the oven for 15 minutes, until golden. Remove from the oven and cool slightly before serving.

Nutritional Details

Each serving provides
  • Energy 724kj 173kcal 9%
  • Fat 8.5g 12%
  • Saturates 2.6g 13%
  • Sugars 7.4g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

21.1g carbohydrate 1.2g fibre 2.5g protein

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