Strawberry Rhubarb Hand Pies
This recipe makes 12 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||9 g|
- 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.
- 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
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