I have to admit, I was a little nervous when I saw that this weeks GBBO theme was pastry, but after deciding just to go for shop bought pastry (Paul Hollywood would be horrified) I got rather excited about it. I settled on rhubarb and ginger hand pies within minutes. My gran is pretty much the queen of rhubarb crumble and it’s almost always the highlight of a Sunday dinner cooked by her. As much as I love it, I’ve never actually cooked rhubarb before so this was a nice little foray into something new, and surprisingly simple too!
Don’t forget to check out all the other delicious bakes using #TheGreatBloggerBakeOff hashtag on twitter!
- 300g rhubarb, roughly chopped
- 50g brown sugar
- thumb-sized piece of ginger, grated
- 300g shortcrust pastry
- 1 egg, beaten
- Preheat oven to 180°c. Add the rhubarb and brown sugar to a saucepan and cook over a medium heat for about 25 minutes, until the rhubarb has softened and you have a thick mixture. Set aside to cool a little.
- Flour your work surface and roll out your pastry. Cut into 16 equal sized rectangles (a pizza cutter works perfectly for this.)
- On half of your rectangles, brush lightly with beaten egg. Add about a tablespoon of the rhubarb mixture to each of these rectangles. On the remaining half, score a small cross in the centre – these will become the tops of your pies. Carefully place them on top of ‘bottoms’ and use a fork to seal the edges.
- Transfer your pies to a lined baking tray and brush with egg wash. Bake for 15-20 minutes until golde