Circulaire actuelle Farm Boy - Valable à partir du 12.06 au 18.06 - Page n° 8

Les produits de cette circulaire

organic roll pie egg sheet oven juice bowl fruit butter unsalted butter sugar water lemon blueberry omega-3 fridge

Rhubarb & Wild Blueberry Hand Pies K& PREP: 20 mins Ingredients 1 42 cups diced rhubarb 44 cup granulated sugar, plus more for dusting 1 cup Farm Boy”* Wild Nova Scotia Blueberries 42 tsp Farm Boy"* Organic Cinnamon 1 Tbsp Lemon juice 1 Tbsp Farm Boy" Cornstarch mixed With 2 Tbsp water 1 Tbsp unsalted butter 1 pack Farm Boy” Butter Puff Pastry, thawed overnight in fridge 1 Farm Boy" Omega-3 Egg mixed With 1 Tbsp water for egg wash BUTTER PUFF PASTRY S rs PÂTE FEUILLETÉE A Li som 450 % HAND RAKED + NOVA SCOTIA WILD BLUEBERBIES ZA) cook TIME: SERVES: 20 mins 8 p DIFFICULTY: Easy AT TT On tt Directions 1 In a medium saucepan, combine rhubarb with 1 Tbsp water and sugar and set over medium heat. Bring to a boil and cook, covered, stirring occasionally until rnubarb is soft, about 5-6 minutes. n Stir in Wild Nova Scotia Blueberries, Organic Cinnamon, and Lemon juice and cook, covered, until blueberries soften, about 3 minutes. w In a small bowl, make a slurry with Cornstarch and 2 Tbsp cold water. Add to fruit mixture and cook until mixture boils and thickens, about 1-2 minutes longer. Stir in butter. Spread the mixture on a plate and allow to cool completely. » Preheat oven to 400°F. Line a sheet pan with parchment paper. u Unfold Butter Puff Pastry and working with one sheet at a time, gently roll pastry to an even thickness. Cut each sheet into 4 squares. o In a small bowl, whisk Omega-3 Egg with 1 Tbsp water for egg wash. Set aside. D Divide rhubarb-blueberry mixture amongst pastry squares, spooning into the centre. Brush edges of each square lightly with egg wash using a pastry brush. Fold pastry over, and seal by pressing with the tines of a fork. Arrange pastries on sheet pan, spacing 2 inches apart. œ Brush tops of pastries with egg wash and cut two slits on top of each pastry to allow for steam to escape. Sprinkle each pastry with a bit of sugar. w Bake for 16-20 minutes, until puffed and golden brown. Remove from oven and place sheet pans on cooling racks. Cool completely and enjoy.