I finally got my hands on some rhubarb, so I made these sweet, tart, adorable strawberry rhubarb hand pies. There is a whole lot of goodness packed into these little grab and go buttery pie pockets. The chunky strawberry rhubarb filling has a hint of orange and fresh ginger. I hope you give them a try. 

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Strawberry Rhubarb Hand Pies

Course Dessert

Ingredients

For the Pastry

• 2 ½ cups (325 g) all-purpose flour
• 1 tsp kosher salt
• 1 tbsp sugar
• 1 cup (2 sticks) cold unsalted butter, cut in small cubes
• 4-5 tbsp ice water
• 1 egg + 2 tsp milk, for egg wash

For the Filling

• ½ cup fresh rhubarb, cut into small pieces
• 1 cup strawberries, cut into small pieces
• ¼ cup organic sugar
• 1 tsp orange zest, grated
• 1 tsp fresh ginger, grated
• ½ tsp vanilla
• ½ tsp salt
• 1 tbsp cornstarch

Instructions

For the Pastry

• Add flour, salt and sugar to the bowl of a food processor. Pulse 2 to 3 times until combined.
• Add butter cubes and process until a crumbly dough begins to form, about 8 pulses.
• Add 2 tbsp water and pulse just until a rough dough forms. Add more water as necessary.
• Turn the dough out onto a piece of plastic wrap and press into a flat disk. Wrap and refrigerate wrapping for at least one hour.

For the Filling

• Make the filling by combining all of the ingredients in a large bowl, stirring well to combine.

To Assemble the Pies

• To make the pies take the pastry out of the fridge and roll out to 1/4 inch thick.
• Using a 3 inch round cookie cutter, cut 16 rounds of dough.
• Cut a small slit into eight of the rounds and set aside on a piece of parchment paper.
• Put the remaining eight rounds on a parchment lined baking sheet and top each with 1-2 tablespoons of filling, making sure you leave a border around the edge.
• Brush the edge of the dough circle with the egg wash.
• Top each with a pastry circle with the slit and seal the edges with a fork.
• Place in the freezer for 20 minutes.
• Preheat oven to 375°F.
• Remove tray from the freezer and brush with egg wash and bake for 20–25 minutes until golden brown.
• Cool for 10 minutes then remove to a cooling rack to cool completely before serving.