Strawberry and Rhubarb Pastries

published on 25 July, 2017 at 11:08
INGREDIENTS

2 cups chopped strawberries
1 cup chopped rhubarb
½ cup white sugar
1 tbsp corn starch
Few drops of vanilla extract
1 roll of ready-made puff pastry
1 egg

METHOD

Pre-heat the oven to 190c/375f
Place chopped strawberries, rhubarb, sugar and corn starch and vanilla in a pan and stir until well combined.
Simmer on a low heat until a syrup is formed but fruit is still whole (approx. 6 minutes)
Cut the pre-made puff pastry into 6 rectangles and fold over the edges and crimp with a fork
Drop a spoonful of the fruit mixture into the middle of the pastry slices
Brush the exposed pastry edges with a beaten egg so they brown well in the oven
Bake in the oven for 10-12 minutes until golden brown
Serve immediately. Perfect with a sprinkling of powdered sugar.
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