Puff pastry is one pastry not even Delia smith admits to making herself very often – nor Jamie Oliver – so I feel very justified in going to the supermarket and buying sheets of puff pastry that are already round and don’t even need to be cut!
The issue then comes as to what do I put under the puff pastry. Note that this recipe for a pie is being published as part of a blogtour by Jenny Oliver, the author of Cherry Pie Island – see the pdf attached to this post and also my book review on the 11th March:
Well for me it has to be fruit. Usually pears or rhubarb. I do love a rhubarb pie especially if it come from our garden.
A very simple pie to make of course as rhubarb cooks very quickly.
Take your sticks of rhubarb – as many as you can buy – usually a kilo works best for the standard pie dish.
Place in the dish with a tablespoonful of sugar scattered over. Raw cane sugar is best as it gives an extra flavour. Add more sugar if you have a sweet tooth but the fruit juice adds some sweetness too.
Add some orange juice (or mixed fruit juice if you don’t have orange) until it is about a quarter full. Bake in the oven at around 180 for 15 mins to start the rhubarb softening.
Remove from the oven and cool for around 15 mins and then add the pastry topping. By now the rhubarb juice will have started coming out and if the dish looks a little wet you can pour some liquid off. It should stay less than 1/3 full of liquid.
Egg wash the pastry. Make small holes with a fork and crimp the edges of the pastry around the pie dish. Don’t seal too hard as the liquid needs room to bubble up.
Scatter some caster sugar – again raw is best and bake in a hot oven (according to the pastry packet but usually around 220 or 200 for a fan oven and bake around 20 mins until the sugar is browning and the pastry looks golden and ‘puffy’!
Serve with clotted cream or vanilla ice-cream
I have included a picture of what it could look like – not mine as I haven’t made one yet this year!
Nb adding strawberries to rhubarb pie is scrummy.
THE GRAND REOPENING OF THE DANDELION CAFÉ is available now.