Winter is here and that means winter dessert!!! I’m talking pies and puddings- sweet, warm and delicious! I don’t like winter but I sure do like winter food. So to keep your stomach warm and cozy I thought I’d share my mini handmade rhubarb and strawberry pie recipe…
These pies are quick and easy to make and they are so yummy. They are perfect either as little finger food pies, or served with ice-cream for extra deliciousness. So lets get started!
200g plain flour
50g icing sugar sugar
2 egg yolks
2 tablespoons orange juice
130g butter (chilled straight from the fridge)
Put the flour, butter and sugar in a food processor and mix until it looks crumbly. Then add egg yolks and orange juice and mix quickly. take dough out and kneed it together then refrigerate for 15 minutes.
Roll the dough out flat and use a round cutter or a glass to cut out circles. This dough should give you 16 circles. Place 8 on a baking tray.
3/4 cup of finely chopped rhubarb (its hard to chop so maybe chop in the food processor. I use a Thermomix)
3/4 cup chopped strawberries
1 tablespoon sugar
1 teaspoon orange rind
Combine all ingredients in a bowl. Then, using a teaspoon, place filling in the centre of each of the pastry circles on the tray. Make sure you leave space around the edge of the circle. Place the left over circles on top of the ones on the tray and seal around the edges with your fingers. Use the left over egg whites to brush on top of the pies and sprinkle with some sugar then prick with a fork to let the steam out.
Cook at 180 degrees celsius for around 20 minutes, or until golden brown on top.
Once they are cooked you can either leave them to cool to room temperature and serve them as finger food or you can serve hot, with ice cream (my favourite way!)