Recipe

Berry and rhubarb pies

These gorgeous miniature berry and rhubarb pies are perfect for a morning or afternoon treat, or a decadent dessert with vanilla ice-cream.

Jul 31, 2010 2:00pm
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Pastry
  • 1 2/3 cup (250g) plain flour
  • 1/3 cup (75g) caster sugar
  • 150 gram cold butter, chopped coarsely
  • 1 egg yolk
Berry and rhubarb pies
  • 2 cup (220g) coarsely chopped rhubarb
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon water
  • 1 tablespoon cornflour
  • 2 cup (300g) frozen mixed berries
  • 1 egg white
  • 2 teaspoon caster sugar, extra

Method

Berry and rhubarb pies
  • 1
    To make pastry, process flour, sugar and butter until coarse. Add egg yolk; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Place rhubarb, sugar and half the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, about 3 minutes or until rhubarb is tender. Blend cornflour with the remaining water; stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat; stir in berries. Cool.
  • 3
    Grease six-hole (¾-cup/180ml) texas muffin pan. Roll two-thirds of the pastry between sheets of baking paper to 4mm thickness; cut out six 12cm rounds. Press rounds into pan holes. Refrigerate 30 minutes.
  • 4
    Preheat oven to 200°C (180°C fan-forced).
  • 5
    Roll remaining pastry between sheets of baking paper to 4mm thickness; cut out six 9cm rounds.
  • 6
    Divide fruit mixture among pastry cases.
  • 7
    Brush edge of 9cm rounds with egg white; place over filling. Press edges firmly to seal. Brush tops with egg white; sprinkle with extra sugar. Bake about 30 minutes.
  • 8
    Stand pies in pan 10 minutes; using palette knife, loosen pies from edge of pan before lifting out. Serve warm. pastry serving idea Serve with vanilla ice-cream.

Notes

你需要四个大茎大黄再保险quired amount of chopped rhubarb. If pastry is too dry, add 2 teaspoons of water with the egg yolk.

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