Seasonal fruit encased in crispy pastry makes a quick and tasty dessert.
INGREDIENTS
150 grams cherries, halved and pitted
1½ cups thinly sliced rhubarb
¼ cup caster sugar
2 tablespoons cornflour
6 sheets pre-rolled puff pastry
1 egg, beaten
caster sugar for sprinkling
To serve
icing sugar for dusting
softly whipped cream
METHOD
Preheat the oven to 180˚C.
Cut a 16 cm circle from each sheet of pastry, place on a lined baking tray and refrigerate until ready to assemble.
Combine the rhubarb, cherries, sugar and cornflour in a bowl, turning to coat the fruit well. It is important to do this only when you are ready to fill the pies, otherwise the fruit juices run and dissolve the cornflour into a thin paste.
Brush the edges of the pastry with beaten egg.
Spoon a sixth of the filling into the centre of each pastry circle. Fold in half and press the edges together with the prongs of a fork to seal well. Brush with beaten egg and sprinkle generously with sugar. Bake for 25-30 minutes or until the pastry is crisp and golden brown. If necessary, turn the tray for even browning. Rest for 5 minutes.
To serve: Transfer to a serving platter and dust with icing sugar. Serve with softly whipped cream. Makes 6.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.