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Sugar-crusted rhubarb hand pies


You'll need

350 gm rhubarb, cut into 3cm pieces 75 gm caster sugar, plus extra for scattering 1 vanilla bean, split and seeds scraped Juice of 1 orange and finely grated rind of 2 150 gm (about 1 punnet) raspberries 250 gm quark (see note) 35 gm (¼ cup) pistachios, finely chopped 2 tbsp pure icing sugar, sieved 870 gm shortcrust pastry (see note) 1 egg, for eggwash For scattering: demerara sugar

Method

  • 01
  • Bring rhubarb, sugar, vanilla bean and seeds, half the rind and juice to the boil in a saucepan over medium heat, then reduce heat to low and simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes). Cool, then add raspberries and stir.
  • 02
  • Stir quark, pistachios, icing sugar and remaining rind in a bowl and set aside.
  • 03
  • Preheat oven to 200C. Roll out pastry on a lightly floured surface to 4mm thick, place on a tray and refrigerate to rest (30 minutes). Cut out twenty-four 9cm rounds. Place half the pastry rounds on a tray lined with baking paper, spread each with ½ tbsp of quark mixture, leaving a 1cm border, then top with a dollop of rhubarb mixture. Brush edges of pastry with eggwash, top with remaining pastry rounds and press edges with a fork to seal. Cut a small cross in the tops with a sharp knife, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool briefly and serve with remaining quark mixture.

Note Quark is a soft cheese available from select delicatessens and health-food shops. If it's unavailable, substitute ricotta. We used 2 sheets of Carême vanilla bean sweet shortcrust pastry; to make your own, check out our shortcrust pastry recipe.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Pink Lambrusco.

Featured in

Nov 2014

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