RHUBARB AND GINGER HAND PIES

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Prep time: 15 minutes

Cook time: 20 mins

Serves: 5

Ingredients

5 pieces candied ginger

400g Rhubarb chopped into 1cm chunks

1 cup gin

1/2 cup brown sugar

1tsp vanilla extract

1/2 cup hazelnut meal

2 sheets shortcrust pastry

Method

Pre-heat oven 180 degrees Celsius.

Steep rhubarb and ginger in gin for at least 1 hour up to 12 hours.

Strain ginger and rhubarb, keeping 60ml of gin for the recipe. Keep remaining gin for cocktails, it is great served over ice (30ml per serve) with soda water.

Find the 5 pieces of ginger that have been soaking with the rhubarb. Discard 4 pieces and finely chop the 5th piece finely and mix with the rhubarb.

Add brown sugar, vanilla and hazelnut meal.

Spread the 1 sheet of pastry on a bench and cut-out rounds of approximately 5cm in diameter and spread the rounds on a baking tray lined with baking paper.

With the second sheet of pastry cut out larger rounds (7cm diameter).

Spoon the rhubarb mix onto the smaller rounds of pastry on the baking tray leaving just enough space around the edges. 

With the larger rounds of pastry place it over the top of the pastry mix and push it down the edges. Use a fork to crimp around the edges seal seal the pie.

To neaten the edges use a 5cm diameter pastry cutter and remove the extra pastry.

Bake for 20 minutes or until they are golden brown.

Allow pies to cool before serving.