Mini rhubarb pies

NZ Herald 30/7/2010

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Serves 12

400 g	Rhubarb, trimmed and chopped
3	Green apple, cored, peeled and chopped
1 tsp	Vanilla essence/extract
¾ cup	Caster sugar
6 sheets	Short crust pastry
1	Egg, lightly beaten
1 to serve	Cream

Place the rhubarb, apple, vanilla and 1/2 cup of sugar in a saucepan over medium heat. Cook for 10-15 minutes, stirring occasionally, or until apple is just cooked. Set aside to cool completely.
Preheat oven to 200C. Cut 12 x 11cm rounds from 3 pastry sheets. Make a small slit in each pastry round and press into 12 x 1/2 cup-capacity lightly greased muffin tins. Brush with egg and sprinkle each pastry case with 1/4 tsp of sugar.
Spoon rhubarb mixture into the pastry cases. Cut 12 x 8cm rounds from the remaining pastry sheets, prick with a fork and place on top of the pies, press the edges firmly to seal. Brush with egg and sprinkle with remaining sugar.
Bake for 20-25 minutes or until golden. Serve with cream.