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  • 6/9 Strawberry-Rhubarb 3

    From Dave Drum@1:3634/12 to All on Tuesday, June 07, 2022 10:56:00
    June 9 - National Strawberry-Rhubarb Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Strawberry Rhubarb Hand Pies
    Categories: Pastry, Fruits
    Yield: 7 servings

    MMMMM---------------------------DOUGH--------------------------------
    2 c Flour; more for dusting
    1 tb Sugar
    1 ts Kosher salt
    16 tb Unsalted butter; cubed.
    - chilled
    2 tb Whole milk
    2 lg Eggs

    MMMMM--------------------------FILLING-------------------------------
    1 tb Unsalted butter
    5 oz Strawberries; hulled, rough
    - chopped
    2 oz Rhubarb; peeled, rough
    - chopped
    3 tb Sugar
    1/2 tb Rice wine vinegar
    1/4 ts Fresh ground black pepper
    1/4 ts Lemon juice
    pn Salt

    MAKE THE DOUGH: Whisk flour, sugar, and salt in a bowl.
    Using a dough blender, two forks, or your fingers, cut
    butter into flour mixture, forming pea-size crumbles.
    Whisk milk and 1 egg in a separate bowl and add to flour
    mixture; work dough until smooth but with visible flecks
    of butter. (Alternatively, pulse ingredients in a food
    processor.) Flatten dough into a disk and wrap in
    plastic wrap; chill at least 1 hour before using.

    MAKE THE FILLING: Melt butter in a 2-qt. saucepan over
    medium. Cook strawberries and rhubarb until soft and
    jamlike, 6-8 minutes. Stir in sugar, vinegar, pepper,
    lemon juice, and salt; cook 3 minutes more. Let cool to
    room temperature, then cover and chill at least 30
    minutes before using.

    ASSEMBLE AND BAKE THE PIES: On a lightly floured
    surface, roll dough 1/4" thick. Trim edges to make a
    10"x12" rectangle. Cut dough into six 4"x5" rectangles;
    gather dough scraps, re-roll, and cut one more
    rectangle. Place 2 tbsp. filling in center of each
    rectangle. Whisk remaining egg in a bowl and brush edges
    of rectangles; fold one short side of dough over the
    other, encasing the filling. Crimp edges using a fork.
    Transfer pies to parchment paper-lined baking sheets and
    chill 20 minutes. Beat remaining egg; cover and chill.

    Set oven @ 400ºF/205ºC.

    Using a fork, prick tops of pies; brush tops with the
    remaining beaten egg. Bake pies until golden, about 20
    minutes; let cool slightly before serving.

    Yield: makes 7 pies

    By: Hugh Acheson

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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