Strawberry Rhubarb Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g fresh strawberries, hulled and diced</li><li class="ingredients-single-item">250g fresh rhubarb, trimmed and diced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">3 tbsp demerara sugar (or coarse sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10-12cm round cookie cutter or glass</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pastry. In a large bowl or food processor, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter, two forks, or pulse the food processor until the mixture resembles coarse crumbs with pea-sized butter pieces still visible. The small chunks of butter are crucial for creating flaky layers in your pastry as they melt during baking and create steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and lemon juice together, then drizzle it over the flour mixture 1 tablespoon at a time, gently tossing with a fork until the dough just begins to come together. You might not need all the liquid – stop adding once the dough holds together when pinched. The dough should look slightly shaggy, not smooth or wet.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently work it into a ball without overhandling. Divide the dough in half, flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. This resting period allows the gluten to relax (preventing tough pastry) and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, make the filling. In a medium saucepan, combine the diced strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 10 minutes to allow the fruit to release some juices, which helps dissolve the sugar and cornstarch.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The cornstarch needs to reach a boiling point to activate its full thickening power. Once thickened, remove from heat and allow to cool completely. The filling will thicken further as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for about 5 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Using a 10-12cm round cutter or glass, cut as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough. You should have about 24 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 12 dough circles on the prepared baking sheets. Spoon about 1 tablespoon of the cooled filling into the center of each, leaving a 1cm border around the edges. Be careful not to overfill or the filling will leak during baking. Brush the edges with a small amount of the egg wash to help seal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each with a second dough circle and press the edges firmly with a fork to seal. Cut a small vent in the top of each pie to allow steam to escape – this prevents the filling from bursting through the sides. Brush the tops generously with egg wash and sprinkle with demerara sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the assembled pies for 15 minutes to firm up the dough. This helps the pies hold their shape during baking and creates a flakier result by allowing the butter to re-chill.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is bubbling through the vents. Watch carefully in the last few minutes – the high sugar content in the filling can cause rapid browning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the filling will set to the perfect consistency. These hand pies are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. If you've made it to the end, congratulations – your perfectly balanced sweet-tart strawberry rhubarb hand pies are ready to be devoured!</li></ol>