Half-moon pastries have a homemade look. Don't worry if they leak a little onto the parchment paper, just peel them off.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Sour Cream Pastry:
Topping:
Method
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 5-1/4-inch (12.5 cm) round cutter, cut out 12 circles, rerolling scraps once.
In bowl, combine strawberries, rhubarb, sugar and cornstarch; spoon onto half of each round. Brush edge of pastry with water; fold over to enclose filling. Crimp edge with fork.
Topping: Mix egg with 1 tbsp (15 mL) water; brush over pastry tops. Sprinkle with sugar. Cut vents in top of each. Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in 375°F (190°C) oven until golden, about 30 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 158 mg
- Protein 4 g
- Calories 293.0
- Total fat 18 g
- Potassium 90 mg
- Cholesterol 45 mg
- Saturated fat 9 g
- Total carbohydrate 30 g
%RDI
- Iron 10.0
- Folate 27.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 15.0
