These half-moon pastries have a wonderful homemade look. Don’t worry if they leak juice a little onto the parchment paper – just peel it off and enjoy!
1-1/2 cup of quartered, hulled strawberries
2/3 cup of chopped rhubarb
1/3 cup of sugar
4 teaspoons of cornstarch
Sour Cream Pastry:
2-1/2 cups of flour
½ teaspoon of salt
½ cup of butter, cold and cubed
½ cup of cold lard
¼ cup of ice water
3 tablespoons of sour cream
2 tablespoons of coarse sugar
In a bowl, mix together flour with salt. Using pastry blender, cut in butter and lard, until in fine crumbs with few large pieces. Whisk water with sour cream, drizzle over flour mixture and stir briskly with a fork to form ragged dough. Divide in a half and wrap each with plastic wrap and refrigerate until chilled – about 30 minutes.
On lightly floured surface, roll out pastry to 1/8 inch thickness. Using 5-1/2 inch round cutter, cut out 12 circles, rerolling scraps once.
In a bowl, combine strawberries, rhubarb, sugar and cornstarch, spoon onto centre of each pastry round. Brush edge of pastry with water, fold over to enclose filling and crimp edges with fork.
Mix egg with 1 tablespoon of water. Brush over pastry tops. Sprinkle with coarse sugar. Cut vents in each pie and arrange 2 inches apart on parchment lined baking sheets. Bake at 375 oven until golden, about 30 minutes. Let cool on a rack before serving.
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Remember – your comments and suggestions are always welcomed and appreciated!