|image credit notquitenigella.com|
IngredientsMakes 16 pies
- 5-6 sheets shortcrust pastry, thawed but then kept in the fridge so it doesn't go floppy
- 1 bunch rhubarb, trimmed and cut into pieces
- 1 cup water
- 1/2 cup sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 egg yolk mixed with 1 tablespoon water
- a dozen pitted, frozen cherries (do not thaw)
- White on white edible paint and a fine paintbrush
- Preheat oven to 210C/410F and have your pie tins ready (I prefer these to cupcake trays as they are shallower which makes pressing pre-made dough easier). First make the base and pre-bake it so that it cooks completely. Cut out rounds of shortcrust pastry for the bases as large as your pie tins (you won't use all the sheets, around 3-4). Dock holes at the bottom and bake for 15 minutes.
- In the meantime place the rhubarb and water into a saucepan and heat. Allow to soften, it won't take very long and then add the sugar and vanilla. Taste for sweetness adding more if you want. Strain and cool the rhubarb (the rhubarb syrup is delicious with soda water).
- Fill the pastry bases with the rhubarb. Then cut out fluted rounds in the shortcrust pastry for the top. Secure to the base brushing with the egg wash mixture.
- Making the "eyelids"
- Halve the cherries and check their size. Cut out small rounds that are big enough to wrap around the cherry and cut these in half to form half moons or "eyelids" and gently with a knife, cut a little line for a double eyelid.
- Brush the tops of the pies with egg wash and then place half cherry and then gently press the "eyelid" into place. Brush egg wash on the eyelid and bake for 15 minutes. When cool, draw a white line under the cherry eye and a tiny dot.
more detail recipe notquitenigella.com