Rhubarb and strawberry hand pies

Strawberry and rhubarb hand pies
Serves: 8
Course: dessert
Cooking Time: 30 mins
Prep Time: 15 mins


  • For the pastry:
  • 150g cold butter, diced
  • 240g plain flour
  • 30g icing sugar
  • 1 egg
  • For the filling:
  • 2 sticks rhubarb
  • About 10 strawberries
  • 1tsp cornflour
  • 2tbs sugar
  • Egg wash and sugar for sprinkling over
  1. Put the butter, flour and sugar into a bowl and mix with your fingertips until it resembles breadcrumbs. You can also do this in a food processor.
  2. Add the egg and gently work with a round bladed knife or in the food processor to bind the ingredients together. Don’t knead.
  3. Flatten into a disc and cover with cling film. Leave to rest in the fridge for 30 minutes.
  4. Preheat the oven to 180 degrees. Line two baking trays with parchment.
  5. Finely slice the rhubarb. Dehull the strawberries and cut into chunkier slices. Place both in a bowl, and sieve the cornflour over. Add the sugar, then stir to gently combine.
  6. Roll out the pastry on a floured surface. Use a saucer or similar-sized cutter to trace out the circle shape of the pies.
  7. Fill half of each circle with two to three teaspoons of fruit. Leave a border around the edge.
  8. Fold over the pastry to make a semicircle. Pinch the edges together or press with a fork.
  9. Brush with beaten egg and sprinkle sugar over each pie.
  10. Bake for 25-30 minutes until golden.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer