Rhubarb and frangipane hand pies
Makes: 4
Prep time: 30 mins Total time: 
Recipe photograph by Martin Poole
Rhubarb and frangipane hand pies
Impress guests with this deceptively simple rhubarb and almond bake. The pies comes together easily thanks to ready-made pastry and minimal prep
Makes: 4
Prep time: 30 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
323Kcal
Fat
17gr
Carbs
37gr
Sugars
16gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 11⁄2 tbsp flaked almonds
- 2 tsp orange juice
- 30g icing sugar, sifted
For the frangipane
- 1 medium egg
- 40g golden caster sugar
- 40g unsalted butter, softened
- 40g ground almonds
- zest of 1 orange, plus 20ml of juice
For the filling
- 1 stick of rhubarb (about 90g), cut into 1cm piece
- 2 tbsp golden caster sugar
- 1⁄2 tbsp cornflour
Step by step
- To make the frangipane, separate the egg, reserving the egg white to glaze. Add rest of the frangipane ingredients to a bowl with the egg yolk, beating together until the mixture is creamy and well combined. Set aside.
- For the filling, toss the rhubarb together with the sugar, cornflour and 1 teaspoon of cold water in a bowl. Set this aside, too.
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet and cut it into 4 squares (you will have a strip of pastry left over, which can be used to make decorations for the pies). Add a dollop of the frangipane to one side of each pastry square, leaving a 1cm border and then add a spoonful of the rhubarb mixture on top of the frangipane. Lightly beat the reserved egg white with 1 teaspoon of cold water. Brush some along the edges of the pastry then bring the other side of the pastry up and over the filling to make a triangle. Use a fork to seal the edges, adding any pastry decorations, if using.
- Transfer the pies to a lined baking tray and brush all over with the remaining egg white. Cut a couple of slits in the top of each pie to allow steam to escape, then bake for 25-30 minutes until crisp and golden. Transfer to a wire rack and leave to cool.
- Toast the almonds in a dry frying pan over a medium heat until golden, about 2 minutes. Set aside to cool. Combine the orange juice with the icing sugar to form a thick, runny icing. Drizzle this over the hand pies, scattering with the almonds immediately so that they stick to the icing.
