Little rhubarb and strawberry pies
( SERVES 6 )
The pastry recipe is a Kiwi classic from Triple Tested Recipes, by Thelma Christie, first published in 1959 and reprinted many times since. In this type of shortcake pie it is best to use a cooked filling that won't shrink during baking and leave a gap under the lid. At this time of year, a rhubarb and strawberry filling is delicious.
- Filling: Wash, trim and slice the rhubarb and strawberries.
- Put in a heavy saucepan with the sugar, stir and set aside for a few minutes until the juices start to run.
- Then simmer over a low heat, stirring occasionally, for about 20 minutes until very thick. Set aside to cool.
- Champagne Pastry:Put the dry ingredients into a processor and add the diced butter. Pulse until the butter is very finely chopped.
- Add the egg and pulse briefly until the mixture looks crumbly. Tip the crumbly mixture into a bowl. Use your hands to knead it lightly together to form a firm pastry.
- May be rolled out straight away, or covered in plastic wrap and set aside in a cool place for up to 2 days.
- To Make The Pies: Preheat the oven to 190C. Take a 6-cup jumbo muffin tray and lightly butter the inside of the cups.
- Roll out the pastry and cut out circles to line the cups and to make lids. Press the larger circles into the muffin cups.
- Spoon in the filling and place the lids on top. Bake for 15-20 minutes until the pastry is a light biscuit colour. Serve warm or cool.