So, I brought the first edition of these pies to a party, about a month back. Some of my friends made constructive suggestions, and I listened, because I'm reasonable like that. The original pies were larger, and some split them with friends, because it went better with other snacks that way, and was less heavy. So, I decided to rework the recipe a bit, and come up with a smaller size. This worked out really well, and I took them to another party, last week. That recipe was blueberry/white chocolate, and... well? I'll maybe include a variation on that one, as well.
I had also tried something with the crust of that one. I tried infusing it with Earl Grey tea. It was not really detectable, so I may rework that one at a later time, to see how that goes. But I also used lilac sugar in that recipe, and it's almost time for them to bloom again, so I may wait until I can post a lilac goodness recipe, and just do it again, then. I'll try to decide by the time I'm done typing, I promise.
For this one, I'm just doing a basic vanilla shortbread crust. It's really delicious on its own, but is also adaptable, as I have successfully imparted lemon into it, in the past.
This week, though, I was so excited to find rhubarb in the grocery store again! It is easily one of my favourite vegetables, although did you know it was reclassified as a fruit in 1947, to get around some more expensive tariffs, and be made more accessible? Well, it was. It is certainly adaptable, and when sweetened it has hints of strawberry and mango. Easily one of my favourite pie fillings.
For this recipe, you will need:
Stand mixer, or food processor
Rubber spatula
baking sheets
Parchment
Fork
Rolling pin
Flat surface for rolling dough
4 inch scone cutter
Ingredients:
-Crust-
3 c, or 384 g All Purpose Flour
1 egg
8 oz, or 227 g butter
1 tsp baking powder
1/2 tsp salt
1 egg
3-6 tbsp very cold water
-Filling-
1 c finely chopped rhubarb
2 tbsp flour
1/2 c, or 64 G sugar
1 egg for egg wash.
Method:
Start out by mixing your crust's dry ingredients in your stand mixer. Add butter slowly, to avoid an overflow if you are using a stand mixer. Once you have something that resembles fine peas, add your egg, and incorporate well before adding your water, which you should do slowly. It should still look shaggy, but hold together firmly, when you press it with your hand.
Form a ball of dough, wrap in cling, and refrigerate this dough for at least one hour.
Preheat your oven to 350 F, or 180 C.
Grab your dough from refrigeration, and allow to sit out while you chop your rhubarb into fairly small pieces. Add your dry filling ingredients to your rhubarb.
Now, take your dough, and bash it with a rolling pin until it flattens out a bit.
Now, roll it out to about 1/4 of an inch in thickness.
Cut as many circles as you can from your rolled dough, peel away, form another ball, and repeat this process, at least once. (If you are using gluten free flour, like I do, you don't have to worry about this dough becoming tough! Bonus!)
Next, you will want to roll each circle out just a tad more, and be sure it is good and flexible. It will need to be slightly warmed up for this, but I do this individually as I go with my hands, so they don't warm up too quickly.
Add a small amount of your filling to one side, then brush the outer edge of the other side with egg wash.
Gently fold the top over, and press the edges together with your fingers, following up with a fork to crimp, securely. Once this is done, gently dock the top with a fork. You'll want to do this at this point and not before, so the crust doesn't break while you are trying to fold it over.
Repeat this process until all of your cute little pies are done, and brush the tops with egg wash.
Bake for 18-23 minutes, and allow to cool for about 20 minutes before plating.
This recipe should yield 27 hand pies.
Enjoy!
-H
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