Ingredients
3 sheets frozen puff pastry, thawed
Vanilla custard, to serve
FILLING
1½ tblsps cornflour
375g trimmed rhubarb stalks, roughly chopped
¹∕³ cup caster sugar
1 tsp vanilla bean paste
250g punnet fresh strawberries, halved
TOPPING
¾ cup plain flour
100g unsalted butter, finely chopped
¹∕³ cup shredded coconut
¹∕³ cup raw sugar
Method
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Lightly grease a 12-hole muffin pan (¹∕³ -cup capacity).
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To make filling, blend cornflour with 1 tblsp water in a small bowl until smooth.
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Place rhubarb, sugar, vanilla and 2 tsps water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring for about 4 minutes, or until rhubarb is tender.
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Stir in strawberries, then cornflour mixture. Cook, stirring for about 1 minute, or until boiling and thickened. Transfer to a heatproof bowl. Cover. Refrigerate until cold.
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To make topping, place flour in a medium bowl. Rub in butter with your fingertips until mixture resembles crumbs. Stir in coconut and sugar.
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Place pastry sheets on a clean bench. Using a 10cm round cutter, cut out 12 rounds. Gently press into prepared pan. Spoon filling evenly into pastry cases (about 2 tblsps in each). Sprinkle with topping.
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Cook in a very hot oven (240C) for about 15 minutes, or until pastry is golden and crisp. Remove. Stand in pan for 5 minutes before removing.
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Serve warm pies with custard.
