Strawberry rhubarb hand pies
Everyone gets one of these sweet, gooey pies!
SERVES
8
TO
10
Ingredients
For the pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cut into pats
- 1 egg
- 2 tablespoons cold milk
- Egg wash (1 egg + 2 teaspoons milk or water)
For the filling:
- 1/2 pint fresh strawberries, cut into small chunks
- 1 cup fresh rhubarb, cut into small chunks
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch cinnamon
- Pinch nutmeg
- Pinch salt
Directions
- For the pastry, combine the flour, salt, and sugar in the bowl of a food processor and quickly cut in the cold butter pats. This should only take about five to eight pulses.
- In a small bowl, beat the egg and milk together and pour over the flour and butter mixture. Pulse just until a rough dough forms. Turn the dough out onto a piece of plastic wrap and press into a flat disk, wrapping well. Refrigerate for at least one hour.
- Meanwhile, make the filling by combining all of the ingredients in a large bowl, mixing well to ensure that everything is well combined.
- When ready to make the hand pies, preheat your oven to 400F
- Take the pastry from the fridge and roll out to six millilmeters thick. Using a ten centimeter round cookie cutter, cut 16 equal portions out of the dough. Cut a small ‘X’ into eight of the rounds and set aside. Lay the remaining eight rounds out on a parchment lined baking sheet and top each with one to two tablespoons of the filling, being careful to leave a one centimeter boarder around the edge. Brush this boarder with egg wash, top each with an ‘X’d piece of pastry, and seal the edges with a fork. Pop into your freezer for five to ten minutes.
- Once firmed up, brush a bit of egg wash over the top of each hand pie and bake in your preheated oven for 20 – 25 minutes or until golden brown and delicious.
- Cool slightly on the baking sheet and then remove to a cooling rack to cool completely before packing.
Featured on the show: Takenaka Double Bento Box, $45 at Indigo | Takenaka Single Bento Box, $38 at Indigo | Flamingo Insulated Cooler Tote $19.99 at Avon Canada
