For the dough
- Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles.
- Dribble the ice water, one tablespoon at a time from the top of the food processor with the motor running until the dough comes together into a ball.
- Remove, form into two disks and wrap in flour dusted plastic wrap. Chill in the fridge for about 30-45 minutes.
For the filling
2 cup fresh strawberries, hulled and diced
2 stalks rhubarb, chopped
½ cup white granulated sugar
2 tsp cornstarch
1 tsp vanilla bean paste
pinch of salt
1 large egg, for egg wash
1 Tbsp water, for egg wash
- In a large skillet over medium heat melt the butter and add the chopped strawberries, rhubarb and sugar.
- Cook the fruit until it starts to break down and release its natural juices. When it starts to come to a simmer mix in the cornstarch and bring to a boil.
- Reduce the heat and stir in the vanilla bean paste.
- Cook down for about 5-10 minutes longer or until the filling is thick and a jam like texture. Let cool slightly.
- Remove the dough from the fridge and place between two flour dusted pieces of parchment paper.
- Rolling one disk at a time to ¼ inch thick and cutting out rounds with a 3 inch round cookie cutter.
- Transfer the rounds to a parchment lined baking sheet.
- Re-roll the scraps and remaining dough until all the rounds are cut out.
- Heat your oven to 350 degrees.
- Fill each round with 1 tablespoon of filling and fold the dough in half. Press down to seal and using the tines of the fork, press around the edges.
- If the dough has warmed up, place in the fridge for 10 minutes before baking.
- Brush the top of the the dough with an egg wash before baking and bake for 20-25 minutes or until the dough is golden brown and no longer raw throughout.
- You will most likely have to bake in batches.
For the full post, visit The Girl in the Little Red Kitchen.