Recipe: Ruhbarb and Strawberry pies

This is a bit different to my usual posts, but today im doing a recipe.

Yes, you might be thinking, thats not a pie, and you'd be right. I changed the recipe to create a tart instead, which i'll add to the recipe.

You will need:

300g ruhbarb, cut into pieces - 250g pack of Strawberries, chopped

2 tablespoons of sugar and a ready made tart case

And for the pies

340g shortcrust pastry and an egg to glaze.

1. In a small saucepan, add the ruhbarb and strawberries and sprinkle with sugar. Simmer for 5-10 minutes, stir every now and again.

Once done, put to one side to cool down. Now, preheat oven

Gas mark 6, 200*c or 190*c for a fan oven

2. This step is for the pies.

Roll out the pastry to 3mm thick and for ease, half the pastry and roll into 2 batches.

Cut 3 rounds using a 11.5cm [ 4.5 in ] round cutter then make a cut in the middle of each, so you can fold and press into a 6 hole muffin tin.

3. For the tart, pour in the ruhbarb and strawberry mix into the case and put in the oven for around 10-15 minutes, and keep checking to make sure your case doesnt burn.

For the pies:

Spoon in the mixture, adding a bit of juice and pat down so each pie is full.

4. Roll out pastry again on floured board and cut six tops using a 9cm [3.5 in] cutter. Wet edges of tops and pies using the egg and pinch.

Put in the oven for 10-15 minutes and check. Leave in for a bit longer if not golden brown.