Ingredients
| 400 g | Rhubarb, trimmed and chopped (Main) |
| 3 | Green apples, cored, peeled and chopped |
| ¾ cup | Caster sugar |
| 1 tsp | Vanilla essence/extract |
| 6 sheets | Shortcrust pastry |
| 1 | Egg, lightly beaten |
| 1 to serve | Cream |
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Directions
- 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.
