This recipe is set up to serve 8 people and falls under dessert category. It will take you 15 minutes to prepare and approximately 30 minutes of cooking time. Let’s gather the ingredients:
For the pastry, we’re going to need chunked cold butter (150g), plain flour (240g), powdered sugar (30g), and one egg. As for the filling, procure two rhubarb sticks, around 10 strawberries, a teaspoon of cornflour, and two tablespoons of sugar. We will also need some egg wash and sugar for dusting.
Here’s how to proceed. First, combine butter, flour, and sugar in a bowl and whisk with your fingers or perhaps a food processor, until achieving a crumbly texture. Following this, incorporate the egg and stir gently with a round-edged knife or again, you can use your food processor. Make sure to just bind, not knead the ingredients. Flatten this into a disc, wrap it in cling film and allow it to rest in the refrigerator for half an hour.
In the meantime, preheat your oven to 180 degrees and line two baking sheets with parchment paper. Next, prepare the filling. Thinly slice the rhubarb and hull the strawberries, cutting them into bigger pieces. Put them in a bowl, sift the cornflour over, add sugar and then stir everything together.
On a floured surface, roll out the pastry and use a saucer or an equivalent-sized cutter to mark out the pies’ circular shape. Each circle should be filled with two to three teaspoons of the fruit blend, leaving a border. Fold the pastry to create a semicircle and then seal the edges.
Finally, glaze each pie with beaten egg and dust sugar over it. Bake for 25-30 minutes, or until they turn a lovely golden hue.