½ bunch rhubarb, ends trimmed, cut into 4cm pieces
2 large Granny Smith apples, peeled, quartered, cored, sliced
2 Tbsp water
2 Tbsp caster sugar
pinch ground cinnamon
1 Tbsp almond meal
60 g free-range egg, lightly whisked
1 Tbsp flaked almonds
1 tsp demerara sugar or caster sugar
120 g plain flour
80 g wholemeal plain flour
2 Tbsp caster sugar or granulated sugar substitute
80 g light margarine
4 Tbsp iced water
- Put the rhubarb, apples, water, sugar and cinnamon in a medium saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, for 8-10 minutes or until almost tender. Set aside in the pan for 20 minutes before transferring to a bowl. Set aside for 1 hour to cool.
- Meanwhile, to make the pastry, combine the flours and sugar in a medium bowl. Add the margarine and, using your fingertips, rub in until well combined. Using a flat-bladed knife to stir, add just enough water to allow the mixture to start to come together. Using your hands, form a dough ball, then shape into a disc. Wrap in plastic wrap and put in the fridge for 30 minutes to chill.
- Preheat oven to 190°C (fanforced). Spray 8 x 80ml (1/3-cup) muffin pans holes with cooking spray. Roll out pastry between 2 sheets of lightly floured baking paper until about 2-3mm thick. Using a 9cm round cutter, cut out 8 circles and use to line pan holes. Sprinkle almond meal over each pastry base. Divide rhubarb mixture evenly between pan holes. Re-roll remaining pastry and use an 8cm fluted or round cutter to cut out 8 more circles. Brush each with a little of the egg and place, egg side down, over the tops of the filling (don’t worry if tops don’t completely cover).
- Brush pastry tops with a little more egg and sprinkle flaked almonds over the top. Sprinkle with sugar, then bake for 20-25 minutes or until pastry is golden brown. Serve pies warm or at room temperature.