I will not let today be one of those days. It is not even 8am and I’ve already broken a beautiful glass mug (a wedding present engraved with our initials), locked myself out of the house (forcing Ryan who is sick with the flu to jump out of bed while feverish and shivering to let me back inside), then accidentally set off the piercingly loud house alarm while going out to the garage to finish laundry. I refuse to let the day continue like this. I need to be a compassionate doctor, take care of my sick husband, and let him rest quietly without shattering glass and setting off deafening alarms! So let us pause for a moment while we take a deep breath together, and as we slowly exhale, we let go of our worries and stresses, allow them to all disappear, and conduct the day in a calmer and quieter direction.
Ahhh, much better.
We have met so many new people from all over the world since starting Husbands That Cook, and it has enriched our lives more than we could have imagined. Saturday was the first time we got together and cooked with a friend that we met on Instagram. We have been following Leann @brother_approved since the beginning of our blog. We met her one day while browsing through the app, stumbling upon a photo she posted of herself holding a first place ribbon for a gorgeous blueberry galette she won in a baking contest at the Orange County Fair. We were so impressed with her passion and talents, plus the fact that she was only 16, and we stayed in touch.
Her mom recently sent us an email thanking us for our support, also mentioning that Leann was a chronic pain sufferer due to a viral attack two years ago. She told us that she only sleeps 1 to 3 hours a night and that her passion for cooking is her therapy which helps push the focus of pain aside. We had no idea that she was dealing with these health issues, and were so impressed with her positive attitude. Since they happen to live less than an hour away, we asked her mom if Leann might want to cook with us one day. Well it happened on Saturday, and despite how nervous she said she was feeling at first, we could not tell, and had the best time together strolling through the gardens and working side-by-side in the kitchen to bake these incredibly delicious hand pies.
We wanted to pick out something simple and fun to cook together, and this easy-to-follow recipe adapted from Saveur was perfect. In celebration of Spring, these hand-held baked treats are filled with fresh juicy strawberries and tangy rhubarb. Seasoned with a splash of lemon and a hint of crushed back pepper, the filling is sweet, tart, and surrounded by a crispy, golden crust that is tender, flakey, and buttery. We are not ashamed to admit that we have already made this recipe three times this month, and we are certain it will make another appearance before summer arrives.
Thinking about our fun day on Saturday has taken my mind from the noisy chaos of this morning, and now I have the sudden urge to make more hand pies. But I need to be a responsible husband, and a caring doctor. And as I hear Ryan pathetically coughing from the other room, I need to excuse myself to go make him some soothing lemon ginger tea and make sure he’s drinking enough water. Then, it’s hand pies for breakfast!
Strawberry Rhubarb Hand Pies
adapted from Saveur
makes 6 pies
2 cups (240g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup unsalted butter, cubed and chilled
2 tablespoons milk (non-dairy milk is fine)
2 tablespoons unsalted butter
10 ounces strawberries, chopped
4 ounces rhubarb, chopped
6 tablespoons granulated sugar
1 tablespoon rice vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon lemon juice
2 pinches of kosher salt
Make the dough:
In a large bowl, whisk together the flour, sugar, and salt. Add the butter pieces and blend in with a pastry knife until the butter pieces are the size of peas. In a small bowl, whisk the milk with one of the eggs, then pour into the flour mixture. Stir until blended. Gather mixture into a ball, flatten slightly into a disc, then wrap in plastic and refrigerate for at least 1 hour.
Make the filling:
Melt the butter in a small saucepan over medium heat. When hot, add the strawberries and rhubarb and cook, stirring often, until soft and similar to jam, 6 to 8 minutes. Add the sugar, vinegar, pepper, lemon juice, and salt, and cook for another 3 minutes, stirring often. Transfer filling to a bowl, cool to room temperature, then cover and refrigerate for at least 30 minutes, until chilled.
Make the pies:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove the dough from the fridge, unwrap it, and place it on a floured surface. Roll it into a rectangle about 10×12 inches, about 1/4-inch thick. Cut the dough into 6 rectangles, each one being 4×5 inches. Place 2 tablespoons of filling in the center of each rectangle, then fold over the top and use a fork to crimp and seal the edges. There will be filling that leaks out, but this is normal, so don’t panic. Use a spatula to transfer the pies to the baking sheet. Prick the tops of each pie several times with a fork to create vents. In a small bowl, beat the remaining egg, then brush it over the tops of the pies. Bake until golden, 20 to 30 minutes. Serve warm or at room temperature, and enjoy!