Strawberry Rhubarb Hand Pies
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Half-moon pastries have a homemade look. Don't worry if they leak a little onto the parchment paper, just peel them off.
Servings: 12
Ingredients:
| 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% |
Suggested Recipes
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1-1/2 cups (375 mL) quartered hulled strawberries
2/3 cup (150 mL) chopped rhubarb
1/3 cup (75 mL) granulated sugar
4 tsp (20 mL) cornstarch
Sour cream Pastry:
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold salted butter, cubed
1/2 cup (125 mL) cold lard
1/4 cup (50 mL) ice water
3 tbsp (45 mL) sour cream
Topping:
1 egg
2 tbsp (25 mL) 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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