MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Strawberry Rhubarb Hand Pies
Categories: Pastry, Fruits
     Yield: 7 pies

MMMMM---------------------------DOUGH--------------------------------
     2 c  Flour; more for dusting
     1 tb Sugar
     1 ts Kosher salt
    16 tb Unsalted butter; cubed.
          - chilled
     2 tb Whole milk
     2 lg Eggs

MMMMM--------------------------FILLING-------------------------------
     1 tb Unsalted butter
     5 oz Strawberries; hulled, rough
          - chopped
     2 oz Rhubarb; peeled, rough
          - chopped
     3 tb Sugar
   1/2 tb Rice wine vinegar
   1/4 ts Fresh ground black pepper
   1/4 ts Lemon juice
       pn Salt

 MAKE THE DOUGH: Whisk flour, sugar, and salt in a bowl.
 Using a dough blender, two forks, or your fingers, cut
 butter into flour mixture, forming pea-size crumbles.
 Whisk milk and 1 egg in a separate bowl and add to flour
 mixture; work dough until smooth but with visible flecks
 of butter. (Alternatively, pulse ingredients in a food
 processor.) Flatten dough into a disk and wrap in
 plastic wrap; chill at least 1 hour before using.

 MAKE THE FILLING: Melt butter in a 2-qt. saucepan over
 medium. Cook strawberries and rhubarb until soft and
 jamlike, 6-8 minutes. Stir in sugar, vinegar, pepper,
 lemon juice, and salt; cook 3 minutes more. Let cool to
 room temperature, then cover and chill at least 30
 minutes before using.

 ASSEMBLE AND BAKE THE PIES: On a lightly floured
 surface, roll dough 1/4" thick. Trim edges to make a
 10x12" rectangle. Cut dough into six 4x5" rectangles;
 gather dough scraps, re-roll, and cut one more
 rectangle. Place 2 tbsp. filling in center of each
 rectangle. Whisk remaining egg in a bowl and brush edges
 of rectangles; fold one short side of dough over the
 other, encasing the filling. Crimp edges using a fork.
 Transfer pies to parchment paper-lined baking sheets and
 chill 20 minutes. Beat remaining egg; cover and chill.

 Set oven @ 400 F/205 C.

 Using a fork, prick tops of pies; brush tops with the
 remaining beaten egg. Bake pies until golden, about 20
 minutes; let cool slightly before serving.

 Recipe by Hugh Acheson

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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