Strawberry Rhubarb Hand Pies Recipe

Description

2017 Rhubarb Baking Contest Winner - Dessert Division

Ingredients

• Crust Ingredients:
• 2 c. all purpose flour
• 2 Tbsp. sugar, plus additional for sprinkling
• Zest of 1 orange, about 2-3 Tbsp.
• pinch salt
• 8.2 oz. butter, cut in cubes
• 1 egg, lightly beaten
• Filling Ingredients:
• 3 medium stalks rhubarb, diced
• 5 oz. strawberries, diced
• 3 Tbsp. Crème de cassis liqueur
• 3 Tbsp. sugar
• 1 Tbsp. rose water
• 1/2 tsp. cornstarch
• 1 vanilla bean pod, seeds scraped out
• Egg wash:
• 1 egg, lightly beaten
• 1 Tbsp. milk

Instructions

Crust:
In a food processor, combine the flour, orange zest, salt and sugar. Add cubed butter and blend for about 15 seconds until you have breadcrumb like texture. Add the egg and continue to blend until the dough sticks together, about another 15 seconds. If needed, add 1-2 tsp. cold water to help dough come together. Remove from food processor and press together. Wrap in cling wrap and place in fridge to rest for at least 30 minutes.

Filling:
Toss all filling ingredients together, except cornstarch, and let marinate in the fridge for a few hours. Remove from fridge and drain juices into small saucepan. Cook until a few tablespoons of syrup remain. Stir in the cornstarch and mix again with rhubarb and strawberry mixture.

Assembly:
Preheat oven to 400 degrees. Mix egg with milk and set aside. Roll out pastry and cut into even circles or squares, about 2" wide. Place approx. 1 tsp. filling in the center. Brush edges with egg wash and place another circle or square on top, sealing the edges with the tip of a fork. Transfer to a baking tray lined with parchment paper and chill in fridge for 20 minutes. Prick a few holes on top of pies with a toothpick or fork. Brush with egg wash, sprinkle with sugar and bake for about 20 minutes or until pastry is golden brown. Remove from oven and let cool on rack for 10-15 minutes before serving.

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