Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.
Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.
Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.
Rhubarb Strawberry Salsa
Chill time: 1 hour to 2 days. It’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.
For the dough, in a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
Preheat oven to 400°F and line a baking sheet with parchment paper.
For the filling, in a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
Bake until puffed up and golden brown, around 20 minutes. Let cool on a rack.
For the rhubarb strawberry salsa, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.