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
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.
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