Rhubarb and Strawberry Pie
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Rhubarb and Strawberry Pie
Recipe by Nichole Horvath
Ingredients
1 bunch rhubarb
250g strawberries
½ cup sugar
2 tsp Coles vanilla paste
1 tbsp cornflour
4-5 Coles sheets puff pastry, thawed
1 egg, whisked
Raw sugar, to top
Icing mixture, to dust
Chantilly Cream
300g thickened cream
1/3 cup icing mixture
1 tsp Coles vanilla paste
Method
Preheat oven to 180C (fan forced)
Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated
Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.
Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!
With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over
Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin
To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks
Dust the pies with icing mixture and serve warm with Chantilly cream
