Mini Rhubarb Hand Pies from Watson's Catering
Rhubarb is technically a vegetable, although we love to cook it in pies, purée it into sauces, and preserve it into jam as if it were a fruit. Watson's Catering shares their turnover-like take on this vegetable, a fun way to enjoy the sweetness of this tart vegetable.
Mini Rhubarb Hand Pie Recipe
All-purpose flour, for dusting
1 ¾ pounds (about 6 cups) rhubarb, cut into ¼ inch pieces and stewed down slightly
1 cup sugar
1 tablespoon orange zest
2 tablespoons cornstarch
Pinch of salt
¾ cup powdered sugar
1 tablespoon fresh squeezed orange juice
Orange zest from one orange
Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb with sugar,
cornstarch, orange zest and salt.
Place the hand pie dough on a floured piece of parchment paper. Using your knuckles, press
edges of dough to help prevent cracking.
Roll out dough to a 20-inch round.
Using a 1 ½ x 2 ½ rectangular cookie cutter cut the pastry into 24 rectangles.
Place 1 ½ teaspoon of rhubarb filling in the center of each rectangle and cover with another
piece of cut pastry. Repeat until you have assembled 12 hand pies. With a fork press the edge
or each pie so that the edges meld together. Brush with an egg wash.
Place hand pies on a greased cookie sheet and place in the oven; reduce heat to 375 degrees.
Bake until crust is lightly browned, about 30 minutes.
While the hand pies are cooling prepare the glaze. Assemble the ingredients in a bowl and mix
with a whisk. Place the glaze in a pastry bag or squirt bottle and drizzle over each hand pie.
Best served soon after baking.