Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup diced rhubarb
- 1 cup diced strawberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 egg, beaten
- 1 tbsp water
- Turbinado sugar for sprinkling
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a separate mixing bowl, combine the diced rhubarb, strawberries, granulated sugar, and cornstarch. Mix well.
5. On a lightly floured surface, roll out the chilled dough to 1/8 inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough.
6. Place a spoonful of the rhubarb-strawberry mixture onto one half of each dough circle, leaving a small border around the edge.
7. Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the tops of the hand pies.
9. Sprinkle turbinado sugar over the egg wash.
10. Cut a small slit in the top of each hand pie to allow steam to escape.
11. Place the hand pies on a baking sheet lined with parchment paper.
12. Bake for 25-30 minutes, or until the crust is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 hand pies
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 38g
Protein: 3g
Fiber: 2g
Sugar: 16g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of fruit filling you like, such as blueberry or apple.
- If you don't have turbinado sugar, you can use regular granulated sugar.
Variations:
- Add a sprinkle of cinnamon to the fruit filling for extra flavor.
- Top the hand pies with a dollop of whipped cream or vanilla ice cream.
- Make mini hand pies by using a smaller cookie cutter.
Tips and tricks:
- Make sure the butter is cold when you start making the dough. This will help create a flaky crust.
- Don't overfill the hand pies or they may burst open during baking.
- Chill the hand pies in the refrigerator for 10-15 minutes before baking to help them hold their shape.
Storage instructions:
Store the hand pies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the hand pies in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the hand pies on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the hand pies burst open during baking, try using less filling or sealing the edges more securely.
Food safety advice:
Make sure the fruit filling is cooked through before using it in the hand pies to avoid any risk of foodborne illness.
Food history:
Hand pies have been a popular dessert in many cultures for centuries. They were often made by families as a way to use up leftover ingredients.
Flavor profiles:
The combination of sweet strawberries and tart rhubarb creates a delicious balance of flavors in these hand pies.
Serving suggestions:
Serve the hand pies warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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