Strawberry and rhubarb pasties with thick cream
A lip-smacking sweet twist on a savoury favourite.
Photo: Edwina Pickles
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- 2 cups coarsely chopped rhubarb
- 100g castor sugar
- 250g strawberries, hulled and halved
- 1/4 tsp ground cinnamon
- 3 sheets ready rolled puff pastry
- 1 egg, lightly beaten
- icing sugar, for dusting
- thick cream, to serve
Heat oven to 200C.Put rhubarb in a saucepan with one tablespoon water and castor sugar. Bring to a simmer, stirring, over low heat and cook, covered, for 2 minutes. Add strawberries and cinnamon and cook uncovered for a further 2 minutes. Strain well and cool for 10 minutes.
Cut two 14cm. rounds (using a saucer as a guide) from each pastry sheet. Place a sixth of the strawberry mixture on each round and brush the edges with beaten egg. Fold pastry in half to enclose the filling and crimp or pinch edges to seal. Brush tops of pastry with egg.
Bake pasties for 15-20 minutes or until golden and cooked.
Dust with icing sugar and serve warm with thick cream.