Rhubarb and mixed berry pies
- 500g rhubarb, cut into 2cm pieces
- 280g castor sugar
- 180g frozen mixed berries
- 2 tbsp plain flour
- 3 tbsp orange juice
- 1/2 tsp ground cinnamon
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
Heat oven to 220C. Combine rhubarb, sugar, berries, flour, orange juice and cinnamon in a bowl, mix well and divide among four one-cup capacity ovenproof dishes. Cut four seven-centimetre-diameter rounds from pastry, place on a lightly greased oven tray then brush with egg wash.
Place dishes on a tray on the bottom shelf of the oven and pastry rounds on the top shelf. Bake for 10-11 minutes until pastry is golden and rhubarb is cooked. Serve each dish with a pastry round on top dusted with icing sugar, if desired.
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