Donna Hay, The Times February 18 2012
1 vanilla bean, split and seeds scraped
1 Preheat the oven to 160C/Gas 3. Place the rhubarb, sugar, cornflour and vanilla seeds in a bowl and mix well to combine. Set aside.
2 Halve the pastry and roll out each piece to 3mm thick. Line the base of a lightly greased 22cm metal pie tin with a piece of the pastry. Spoon the rhubarb mixture into the pastry shell. Using a ravioli cutter or knife, cut the remaining pastry into 12 x 2cm-wide strips. Arrange these strips on top of the pie to make a lattice. Press the edges to seal and trim the excess. Brush with the egg white and sprinkle with sugar. Bake for 45 minutes or until the pastry is golden and crisp.
HOW TO MAKE THE VANILLA PASTRY
Place the flour, sugar and baking powder in a food processor and process to combine. Add the butter and process until the mixture resembles breadcrumbs. With the motor running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in clingfilm and place in the fridge for 30 minutes before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 226 (44%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 64.9mg||20 %|
|Sodium 34.9mg||1 %|
|Potassium 306.7mg||8 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 65.5g|
|Protein 6.3g||9 %|
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Calories per serving: 515
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