Friday 23 March 2018

Rhubarb and Strawberry Hand pies

Rhubarb and Strawberry Hand pies
Rhubarb and Strawberry Hand pies

Lilly Higgins

These delicious little pies are like sweet Cornish pasties. My favourite filling is rhubarb and strawberry, and although the ratio of buttery pastry to fruit is quite uneven these are lovely as a treat.

At home, these are great served with hot custard or cream. Makes eight.


For the pastry 150g/5oz cold butter, diced

240g/8½oz plain flour

30g/1¼oz icing sugar

1 egg For the filling 2 sticks rhubarb

Approx 10 strawberries

1 tsp cornflour

2 tbsps sugar

Egg wash and sugar for sprinkling over


Put the butter, flour and sugar into a bowl and mix with your fingertips until it resembles breadcrumbs.

You can also do this in a food processor.

Add the egg and gently work with a round-bladed knife or in the food processor to bind the ingredients together. Don't knead.

Flatten into a disc and cover with cling film. Leave to rest in the fridge for 30 minutes.

Pre-heat the oven to 180°C. Line two baking trays with parchment.

Finely slice the rhubarb. Dehull the strawberries and cut into chunkier slices.

Place both in a bowl and sieve over the cornflour. Add the sugar and stir to gently combine.

Roll out the pastry on a floured surface. Use a saucer or similar-sized cutter to trace out the circle shape of the pies.

Fill half of each circle with 2-3 tsps fruit. Leave a border around the edge.

Fold over the pastry to make a semi circle. Pinch the edges together or press with a fork.

Brush with beaten egg and sprinkle sugar over each pie.

Bake for 25-30 minutes, until golden.

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