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Strawberry Rhubarb Hand Pies
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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.