Try this Rhubarb hand pie filling recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan combine the rhubarb, sugar, cinnamon, lemon zest and salt. Cook, stirring, over medium heat until the mixture comes to a boil. In a small bowl stir together the cornstarch and water; stir into rhubarb mixture and continue cooking until the juices have thickened, about 1 minute. Remove from heat, cool to room temperature.
Preheat oven to 425 degrees. Meanwhile, roll out pastry to 1/8 inch thick. Cut into 8-inch rounds or squares. Place 1/3 cup filling slightly off center, dot with butter and fold the dough over to make a half-circle or triangle. Brush edges with water, pinch to seal and crimp or press with the tines of a fork. Place hand pies on a parchment-lined baking sheet, brush with beaten egg or a little milk and sprinkle with sugar, if desired. Cut vents in pastry with a sharp knife to allow steam to escape. Bake for 15 minutes. Reduce heat to 350 degrees and continue baking for 25 minutes, or until pastry is golden brown and juices are bubbling.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2111 | ||
Calories from Fat: 340 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 23.9g | 119 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 99.9mg | 31 % | |
Sodium 270.1mg | 9 % | |
Potassium 37mg | 1 % | |
Total Carbohydrate 458.9g | 135 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 457.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2111
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