I think you might have gathered by now that I am a fan of raspberry and rhubarb. It has replaced my pre-fruct mal love of apple and rhubarb and – this could just be a change in taste buds talking – I think I like it even more.
I especially like that these pies intentionally looks “rustic,” so if you mess them up a little it doesn’t matter. Perfect! The downside is that if you are like me and have no choice but to make your own pastry, it isn’t such a quick dessert, it requires planning. The pastry should really be made the day before, as well as the filling.The upside of this is that just before they need to be baked (or an hour or two before) you can just throw the ingredients together – the assembly is dead simple.
- Raspberries and rhubarb are both low FODMAP fruits.
- If you cannot tolerate lactose, this pastry might not be suitable for you. Butter is lower in lactose than the cream from which it’s made, as lactose is water soluble and butter is mostly lipids; however, lactose is still present.
- If you cannot tolerate maple syrup, you could substitute it for rice syrup etc.
Miniature Raspberry and Rhubarb Pies
Makes approx. 24 pies, depending on the size of your muffin tins and how thinly you roll your pastry.
- 1/4 batch of the sweetened version of my gluten free puff pastry, or another puff pastry that you like.
- 3 large stalks of rhubarb, diced finely
- 2 1/2 cups raspberries – fresh or frozen
- 1/4 cup dextrose
- 1/4 cup maple syrup
- 12 hole muffin tin x 2
- 1/4 cup icing sugar
- 1/4 cup milk or egg wash
Follow the linked instructions for the GF puff pastry preparation and refrigerate until you’re ready to use it. Follow the instructions for my Gran’s stewed raspberry and rhubarb in cooking the filling, just adding maple syrup instead of water. The longer it simmers for on a low heat, the thicker and more flavourful the filling will be. An hour is a good amount of time, at least; rhubarb takes a while to soften properly.
Once you are ready to make the pies, let the pastry sit at room temperature for 15 minutes to make it easier to work with. Preheat the oven to 180 C/350 F.
Roll the pastry out in as square a shape as possible, to just under 5 mm thick. Too think and the pastry takes too long to cook, not thick enough and it tears more easily, leading to the pies sticking in the muffin pans. Oh yes, before I forget, go ahead and grease those muffin pans well, in case of seepage. Back to the pastry. Slice your big square into 12 x 12 cm squares, and gently press those down into the muffin tins, leaving space between the pies as required by the pan you have.
Fill the pastry with 2-3 heaped tbsp. of raspberry/rhubarb mix – this may differ, again depending on the size of your muffin tins. Fold the flaps together and pinch them shut as neatly as possibly. Brush with an egg wash or milk to help with browning.
Bake for 20-30 minutes, until the pastry is a nice golden brown colour. Let them sit in the muffin tins for 10 minutes before removing and placing them on a cooling rack, although they are best served warm.
Just before you are ready to serve, dust with icing sugar and whip some cream to serve alongside. Vanilla ice cream or vanilla bean custard would also work well. Most importantly, enjoy!