Mini rhubarb pies
|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.