Description
Delicious hand pies filled with a sweet and tangy mixture of strawberries and rhubarb, encased in a flaky pastry crust. Perfect for a portable treat or dessert!
Ingredients
Units
Scale
For the Pastry
- 2 cups pastry flour, plus extra for dusting
- 2 tbsp sugar
- Pinch salt
- 14 tbsp unsalted butter, cold
- 4 tbsp unfiltered apple cider vinegar
- 5–6 tbsp cold water
- 1 egg, beaten
- 1 tbsp milk
For the Filling
- 2 cups chopped Rhubarb, about 1 1/2 stalks
- 2 cups chopped Strawberries
- 3/4 cup Sugar
- Pinch of Salt
- 2 Tbsp of Water
- 2 Tbsp Cornstarch
Instructions
- Prepare the Pastry: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal. Add vinegar and water, pulse until dough forms.
- Make the Filling: Cook rhubarb, strawberries, sugar, and salt in a saucepan. Add cornstarch mixture, cook until thickened. Chill.
- Assemble Pies: Roll out pastry, cut rounds. Fill with mixture, seal, brush with egg wash.
- Bake: Bake at 400°F for 40 minutes until golden brown.
- Serve: Allow to cool before serving.
Notes
- The pastry and filling can be prepared ahead of time for convenience.
- Store baked pies in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 hand pie
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
