Individual Rhubarb Pies - cooking recipe

Ingredients

Dough
150 g cold butter, cut into pieces
250 g flour
50 g sugar
1 pinch salt
6 tablespoons ice water
Filling
400 g rhubarb, cut into pieces
20 g vanilla pudding mix or 20 g starch
25 g honey
30 g sugar
50 50 g other nuts or 50 g cereal, of your choice
Glaze
2 tablespoons milk
cinnamon sugar, for sprinkling

Preparation

For the dough combine butter, flour sugar and salt using the dough hooks of your mixer until mixture resembles coarse crumbs. Add the water little by little until a dough forms. Knead shortly, roll into a ball and refrigerate wrappe in cling film for 1 hour.
For the filling combine rhubarb, honey, sugar, nuts and vanilla pudding powder.
Divide dough into four equal portions. On a lightly floured surface roll out each of them into a circle of about 16 cm in diameter. Place on a paper-lined baking sheet and top with filling leaving a rim. Then take the edges of the crust and fold over the filling so that a \"pie\" forms (see pic). Brush crust with milk and sprinkle with cinnamon sugar to taste.
If you have leftover filling, just use it in a crumble or another rhubarb recipe of your choice.
Bake in the preheated oven 200\u00b0C/400\u00b0F on the second lowest rack for 25-30 minutes.