Rhubarb and Blackberries Handpies
Do you ever long for some of your childhood treats? I used to think I missed Pop Tarts. That was until I tasted them again a few months ago. On my, what a disappointment! I remember looking forward to coming home from school to have a couple of Pop Tarts with my brother while we pretended to do our homework. Today however, they seem to taste like oddly sweet cardboard. Not to be defeated, and, not to deprive my kid of of the perfect picnic companion, I decided to make these handpies. Perfectly sized for little hands, they are buttery, perfectly flaky and bursting with summer flavours. They won’t last long.
Pâte Brisée (from Bouchon Bakery)
205g Plain flour, divided (140g/ 165g)
1 tsp Salt
225g Butter, cold - cut into small cubes
55g Water, ice cold
Filling
300g Rhubarb, trimmed and cut into to approx. 1” pieces
200g Blackberries
125g Sugar
2 Tbsp Plain flour
2 Tbsp Arrowrrot powder
½ tsp Salt
1 tsp Lemon juice, freshly squeezed
½tsp Vanilla extract
Make the dough:
1. Place 140 grams of flour and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine
2. With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended
3. Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, add the remaining 165 grams, and mix just to combine
4. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch
5. Pat the dough into a ball or a disk and wrap in plastic wrap. Refrigerate for at least 1 hour. (The dough can be refrigerated for up to 1 day or frozen for up to 1 month.)
Preheat oven to 400F / Gas 6
Line a baking sheet with silpat or parchment paper
Prepare the filling:
1. Place all the ingredient in a small saucepan over medium heat and cook gently until the fruits have melted and the mixture reaches a thick, jammy consistency
2. Cover and chill while you roll out the pastry
Make the pies
1. Generously flour your work surface. Place the chilled dough on the floured surface and flour the top of the dough
2. Gently roll the dough out from the center until about 1/8 inch thick. Add more flour as needed, continually lifting and moving your dough to make sure no parts are sticking
3. Cut an even number of circles with a floured cookie cutter (I used 3.5” dia)
4. Place the dough circles on the lined baking sheet and wet the edges with a pastry brush
5. Place a small amount of filling on half the circles
6. Make a small, cross cut in the middle of the remaining circles before placing them on top of the filled ones and seal the edges by crimping with a fork
7. Brush top with milk or egg wash and sprinkle with demera sugar
8. If your dough has gone quite warm, put it back in the fridge for 10/20 min to chill before baking. If not, put it straight into your hot oven
9. Bake for 20 minutes or until golden brown and leave to cool on a cooling rack. I know it will be hard to wait but please do, that filling is dangerously hot when it comes out of the oven.