So it's the first day of July. What?! When did that happen?! That also means it's Canada Day! A time for fireworks, campfires and BBQ's! So, I prepared a little something for you...
Strawberry Rhubarb Pot Pies! Seriously, these are the best strawberry anything I have ever had. I'm not a big fan of cooked strawberry, but these are fantastic! Oh and look! They have a little puff pastry maple leaf on top, how patriotic! Get your sleeves rolled up and put on an apron because it's baking time!
Strawberry Rhubarb Pot Pies
Makes five, 4"x 2.5" pies
1 pkg puff pastry
Let your puff pastry thaw for an hour. Flour your surface and roll it out to 1/4" thick.Place your ramekin top facing down and make an impression on the dough. Cut out the circle with a knife. Do this 5 times. You cannot re-roll the dough, so space the tops out evenly. Using a small maple leaf stencil, cut out 5 maple leafs. Put all the dough in the fridge while you make the filling.
4 cups strawberries
4 cups rhubarb
1 + 1/4 cup sugar
3/4 cup flour
1/2 tsp vanilla
1/2 tsp cinnamon
1 egg yolk
Preheat the oven to 350 degrees. Chop the rhubarb and strawberries and put them in a large bowl. Add the sugar and flour, mix. Then add the cinnamon and vanilla. Distribute into ramekins evenly. Take the pastry out from the fridge and place one circle on each of the ramekins, press down on the edges to seal the pie. Place one maple leaf on each pie. Brush egg yolk on each pie and sprinkle with sugar. Bake for 30 minutes. If they overflow, put a tray under the ramekins in the oven. Serve with ice cream, enjoy!
Have a great Canada Day! I hope you make these pies, they are a showstopper, and are one of the best pies I have ever had!