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Ingredients
- For the pastry:
- 150g cold butter, diced
- 240g plain flour
- 30g icing sugar
- 1 egg
- For the filling:
- 2 sticks rhubarb
- About 10 strawberries
- 1tsp cornflour
- 2tbs 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.
- Preheat the oven to 180 degrees. 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 the cornflour over. Add the sugar, then 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 two to three teaspoons of fruit. Leave a border around the edge.
- Fold over the pastry to make a semicircle. 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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