Strawberry Rhubarb Hand Pies
Servings: 4 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!
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Ingredients
- 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
Lemon Glaze
- 1 tbsp lemon juice
- 1/2 cup icing sugar
Instructions
- 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!
Notes
Equipment: baking sheet, rolling pin, parchment paper
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