Strawberry Rhubarb Pastry Pies

Instructions

PREP THE PUFF PASTRY:

Remove 1 sheet of puff pastry from the freezer and set out for 20 to 25 minutes before unfolding. Once softened a bit, carefully unfold and place onto a lightly floured surface. Use a rolling pin to roll the dough out to a 12 x 12 square. Then cut into 4 squares. Next, use a pastry brush and brush a little of the beaten egg on the outer edge of each square.

Then fold the edge in, to create an edge or crust. Use a fork to "dock" or poke the center of the crust, this will keep the center from puffing up. Slip this into the freezer for 20 to 25 minute or until the dough re-freezes.

MAKE THE FILLING:

Meanwhile, in a 10-inch skillet, add 1 tablespoon of butter and the rhubarb. Cook over medium heat, for about 10 minutes until softened. To the rhubarb, add the strawberries, sugar, fine salt and lemon juice. Stir and cook for 3 more minutes.

Remove off of the heat and stir in vanilla extract (I eyeball it) and cornstarch. Stir well to combine and set off to the side, allowing the. filling mixture time to cool.

BUILD THE PIES:

Preheat your oven to 425 (or 230).

Remove the puff pastry shells from the freezer, brush the edges with remaining egg wash and sprinkle with coarse sugar. Divid the filling among each mini pie shell and dot with 1/4 of the remaining tablespoon of butter (1 tablespoon butter cut into fourths).

Bake the pastry pies on the middle rack of your preheated oven for 18 to 20 minutes, rotating the pan halfway through baking to ensure even browning.

Once baked, remove and allow the pies to cool a bit. Serve topped with a scoop of vanilla ice cream or a dollop homemade whipped cream.

Desserts & Sweet Treats