Strawberry Rhubarb Hand Pies

By The Canadian Living Test Kitchen

Tested till perfect

64 people added this to their Recipe Box
Bookmarks
Strawberry Rhubarb Hand Pies

This recipe makes 12 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 12

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 1-1/2cupsquartered hulled Strawberries
  • 2/3 cup 2/3cupchopped rhubarb
  • 1/3 cup 1/3cupgranulated sugar
  • 4 tsp 4tspcornstarch
  • Sour Cream Pastry:
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold salted butter, cubed
  • 1/2 cup 1/2cupcold lard
  • 1/4 cup 1/4cupIce water
  • 3 tbsp 3tbspsour cream
  • Topping:
  • 1 1eggeggs
  • 2 tbsp 2tbspcoarse 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.)

Source : Canadian Living Magazine: June 2009

Related content

Contests

All contests



New videos