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
 
MMMMM