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

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