Strawberry and rhubarb is a classic combination that I absolutely adore so that is the inspiration behind these Strawberry Rhubarb Hand Pies.
Whenever rhubarb starts appearing in the markets I am that person who buys it every week until the season is over.
What is better that a small little pie that is all yours and you can hold in your hand an enjoy? To me it doesn’t get much better!
These hand pies deliver a punch of flavour from the sweetness of the strawberries and the tartness of the rhubarb. Everything is packaged perfectly in the puff pastry dough that is used as the crust.
So what’s the best way to make this recipe?!
How to make delicious fruit hand pies
Fresh fruit: Fresh fruit makes all the difference in these hand pies because of the flavour! That is why I love making this recipe during the summer season when fruit is at it’s flavour peak.
Easy dough: Puff pastry is a buttery, flaky dough that you can find in your grocery store’s freezer which makes this recipe so simple. You’ll find puff pastry in pre-rolled sheets OR as squares that require just a bit of extra time to roll out. Either works!
No judgement: Here’s the thing with these hand pies, however you shape them they’re going to turn our delicious no matter what!
When I created this recipe here’s what I had in mind – you’re gathered with your family and friends catching up after a lovely summer barbecue and a batch of hand pies sits on the table for all to enjoy at their leisure. Or honestly enjoy them ANYTIME!
Strawberry Rhubarb Hand Pies
These Strawberry Rhubarb Hand Pies are made for sharing! They are easy to make and perfect to enjoy all summer long at barbeques and picnics!
- 1 square or sheet of puff pastry dough, defrosted
- extra flour for rolling out the dough
- 3/4 cup strawberries, thinly sliced
- 1/2 cup rhubarb, thinly sliced
- 1/4 tsp cinnamon
- 1/4 cup sugar
- 1 tbsp corn starch
- 1 tbsp milk
- white sugar for dusting
- 1 tbsp lemon juice
- 1/2 cup icing sugar
Pre-heat your oven to 400F. Line your baking sheet with a piece of parchment paper.
Combine sliced strawberries & rhubarb, cinnamon, sugar and corn starch in a bowl and mix until combined.
If using a square of puff pastry dough, roll out the dough to about a 10inch x 10inch square. Cut your dough into 4 squares.
Divide the strawberry-rhubarb mixture evenly between the 4 squares of puff pastry dough, leaving about a half inch border, placing the mixture on one side of the dough to make a triangle or rectangular pie.
Then, fold over the dough to create the pocket, gently pinching the edges around all of the sides and then pinch with a fork all around to seal.
Move the pies to your parchment-lined baking sheet. Then, brush the top of each hand pie with milk and sprinkle with sugar. Place in the fridge for 20 minutes to firm up before baking (this helps to keep the hand pie's shape when baking).
Using a sharp knife cut 3 small slits into the top of the pies.
Bake for 22-26 minutes or until golden (don't fret, juices will run onto parchment) until pies are golden brown & have puffed up. Then take the hand pies out of the oven and let cool on a baking rack.
Once cooled, mix the glaze ingredients together (it will be fairly thick) and drizzle over the pies. Best enjoyed the day you make them!
Equipment: baking sheet, rolling pin, parchment paper
Taking these hand pies over the top is the lemon drizzle! Totally optional but it brings all the flavours together.
These Strawberry Rhubarb Hand Pies are simple and elegant and the perfect ending to meal. So make a batch (or two, or three) and invite some family or friends over to enjoy together!
Now it’s time to enjoy! To me these taste just like summer and might just become your dessert of the season.
Until the next cooking adventure,