Strawberry Rhubarb Hand Pies
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 293 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 9 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 158 mg |
| potassium | 90 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 8 |
| vit C | 15 |
| folate | 27 |
Half-moon pastries have a homemade look. Don't worry if they leak a little onto the parchment paper, just peel them off.
Ingredients
- 1-1/2 cups quartered hulled Strawberries
- 2/3 cup chopped rhubarb
- 1/3 cup granulated sugar
- 4 tsp cornstarch
- Sour Cream Pastry:
- 2-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold salted butter, cubed
- 1/2 cup cold lard
- 1/4 cup Ice water
- 3 tbsp sour cream
- Topping:
- 1 egg
- 2 tbsp coarse sugar
Preparation
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.)
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.)
Source : Canadian Living Magazine: June 2009
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