Mini Rhubarb Hand Pie Recipe c/o Watson's Catering

Mini Rhubarb Hand Pies from Watson's Catering

Rhubarb is technically a vegetable, although we love to cook it in pies, purée it into sauces, and preserve it into jam as if it were a fruit. Watson's Catering shares their turnover-like take on this vegetable, a fun way to enjoy the sweetness of this tart vegetable. 

Mini Rhubarb Hand Pie Recipe

Ingredients

All-purpose flour, for dusting

1 ¾ pounds (about 6 cups) rhubarb, cut into ¼ inch pieces and stewed down slightly

1 cup sugar

1 tablespoon orange zest

2 tablespoons cornstarch

Pinch of salt

1 egg

Orange glaze:

¾ cup powdered sugar

1 tablespoon fresh squeezed orange juice

Orange zest from one orange

Directions

Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb with sugar,

cornstarch, orange zest and salt.

Place the hand pie dough on a floured piece of parchment paper. Using your knuckles, press

edges of dough to help prevent cracking.

Roll out dough to a 20-inch round.

Using a 1 ½ x 2 ½ rectangular cookie cutter cut the pastry into 24 rectangles.

Place 1 ½ teaspoon of rhubarb filling in the center of each rectangle and cover with another

piece of cut pastry. Repeat until you have assembled 12 hand pies. With a fork press the edge

or each pie so that the edges meld together. Brush with an egg wash.

Place hand pies on a greased cookie sheet and place in the oven; reduce heat to 375 degrees.

Bake until crust is lightly browned, about 30 minutes.

While the hand pies are cooling prepare the glaze. Assemble the ingredients in a bowl and mix

with a whisk. Place the glaze in a pastry bag or squirt bottle and drizzle over each hand pie.

Best served soon after baking.