RHUBARB HAND PIES
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 30min
- Preheat oven to 200˚C. Place the rhubarb and sugar in a medium bowl and mix well to combine.
- Place four pastry squares on a large baking tray, lined with non-stick baking paper and top with the almond meal and then the rhubarb mixture.
- Top with the remaining squares, pressing to seal. Brush pastry with the egg, top with the almonds and cook for 15 minutes or until puffed and golden. Cut in halves and sprinkle with icing sugar to serve.