Rhubarb and Blackcurrant Pies

(pic: thetimes)

Ingredients :

400 gr rhubarb, trimmed and chopped
one-three cup blackcurrants
220 gr caster sugar
2 tbsp cornflour
4 x 200 gr sheets store-bought sweet shortcrust pastry, thawed
1 egg, beaten
1 tbsp caster sugar, extra



How To Make :

1. Preheat the oven to 200 Celcius Degrees.

2. Combine the rhubarb, blackcurrants, sugar and cornflour in a bowl and toss to coat.

3. Use a 19 cm round cookie cutter to cut out a circle from each sheet of pastry. Divide the rhubarb mixture among the pastry circles and, using your hands, bring the edges of the pastry together and press to partially enclose the rhubarb. Brush the pastry with the egg and sprinkle with the extra sugar.

4. Bake for 15-20 minutes or until the pastry is golden.

*Serve 4
(Source : Seasons by Donna Hay)