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Serving size is also a important element of your diet plan. You ought to compare the exact sum of this food you typically eat to the serving size listed on the label. Eating large parts or parts may result in fat gain. No matter whether you're planning an elaborate menu or only planning ahead for tomorrow Individual pear and rhubarb pies. This recipe comes from many decades of playing at kitchen. I find that including a few ingredients to your recipe provides depth to what exactly is usually bland. You may well be searching for lighter meals to produce along with your leftovers. Great and mild Individual pear and rhubarb pies ideal for post-vacation. The components in this recipe receive your tongue thumping, also have become waist-friendly once you want a'bite' following an active vacation. Using several elements as alternatives, this soup has been loaded using a fall and hot flavor that produces it creamy. The perfect Individual pear and rhubarb pies to warm up you on cold winter months. Ideal for applying leftover. Together with all that occurs on a normal day - extended hours, sports and after school activities - it really is understandable that drinking is the last thing you wish to complete or even need to think about once you get home. That is where you would like to develop to play. The following, you will find easy and quick recipes that cover all your favorite dishes like poultry supper recipes, ground beef recipes, and vegetarian meal suggestions that could keep meals interesting, yet effortless. And since it's necessary to fulfill the entire household, we have also contained family-friendly Individual pear and rhubarb pies ideas that may satisfy even the pickiest little kinds.

How to make Individual pear and rhubarb pies

Yield = 4
Prep time: 1:35
Cook time: 0:40
Total time: 2:15

Ingredients

  • 4 small packham pears, peeled, cored, chopped
  • 4 stalks (150g) chopped fresh rhubarb
  • 1/3 cup caster sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornflour

Basic sweet shortcrust pastry

  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water

Topping

  • 1 egg, lightly beaten
  • 2 teaspoons demerara sugar

Method

  • Step 1 Place pear, rhubarb, caster sugar, lemon juice, cinnamon and cornflour in a large saucepan over medium-high heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and heated through. Cool.
  • Step 2 Meanwhile, make basic pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
  • Step 3 Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
  • Step 4 Lightly grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan. Roll pastry between 2 sheets of baking paper until 4mm thick. Using a 13cm cutter, cut 4 rounds from pastry. Re-roll pastry scraps until 4mm thick. Using a 9cm cutter, cut 4 rounds from pastry.
  • Step 5 Preheat oven to 200°C/180°C fan-forced. Line holes with larger pastry rounds. Using a skewer, make 4 small holes in centre of smaller pastry rounds. Place smaller rounds on a plate. Cover and refrigerate pastry cases and smaller pastry rounds for 30 minutes.
  • Step 6 Fill pastry cases with pear mixture. Brush edges with egg. Top with smaller pastry rounds. Brush with egg. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden (cover with foil if top starts to over-brown). Serve.