Strawberry & Rhubarb Pop Tarts

These gorgeous little hand pies or breakfast pastries are modelled on pop tarts but they're full of home made goodness with more real fruit inside them. With a rhubarb and strawberry filling they're a great grab on the go breakfast or snack.

The first time I tried pop tarts when I was a teenager I was very disappointed. They look fun (well the picture on the packet does) but when I unwrapped it it was a faded facsimile of the box cover image and it tasted like cardboard. But I liked the idea of a breakfast fruit pastry, especially a home made version filled with real fruit over jam. Okay the icing on top is just sugar but you can skip this (although a part of me asks, "But what about the sprinkles? Who will love the sprinkles?").

Whenever I come back from overseas I always find myself inspired. This past week we came back from America visiting San Francisco, Sonoma County and Portland. And we had a blast eating all the food there.

Americans are really different from Australians. We are generally more laid back while Americans seem to be enthusiastic about things. I noticed that whenever we would order some food (which was a lot of times hehe), they'd answer with a bright, "You got it!". At first I think I was a bit surprised at how enthusiastic they were but I got into it.

A woman biked past me in the park the other day and the poor thing was struggling up a hill. I looked up just as she went past and we made eye contact and she gave me a look and a smile and said breathlessly, "I'll get there eventually!". I smiled and my newfound American lexicon had me blurting out, "You got it girl!" with much enthusiasm.

Pretty much what I said as I was icing these pop tarts!

So tell me Dear Reader, do you pick up phrases from when you travel? What do you think about commercial pop tarts? What is the difference between Australians and Americans in your opinion?

Strawberry & Rhubarb Pop Tart Pastries

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

Cooking time: 20 minutes

• 175g/6ozs. plain all purpose flour plus more for rolling
• Pinch salt
• 1 tablespoon sugar
• 113g/1 stick butter, cold and cut into cubes
• 1/8-1/4 cup ice water
• 150g/5ozs. rhubarb, cut into pieces
• 1/4 cup water
• 100g/3.5ozs. strawberries, finely diced
• 3 tablespoons caster sugar
• 1 egg yolk
• 2/3 cup icing or powdered sugar
• 1-2 tablespoons lemon juice
• Rose pink colouring
• 2 tablespoons sprinkles

Step 1 - In a food processor, mix the flour, salt and sugar. Then add the butter and process until it becomes a sandy texture. Add the water until it just starts to come together into small balls. Roll into a ball and flatten. Cover with cling film and rest for 1 hour at room temperature (if it is very hot where you are, place in the fridge).

Step 2 - While it is resting make the filling. Place the rhubarb in a saucepan with water and cook until soft. Add sugar and strawberries and cook for another minute or two (it only takes about 5 minutes total). Allow to cool completely.

Step 3 - Preheat oven to 200C/400F and line a large baking tray with parchment. Flour a clean surface and roll out the dough. Cut into 12 squares or rectangles of the same size-I made rectangles around 12x8cms but by all means make squares if it is easier. Prick holes in the pastry and then turn over. Fill with a tablespoon or so of the filling. Brush the sides with egg yolk and seal. Use a fork to press down. Rest the pastries in the fridge for 20 minutes. Bake for 20 minutes and then allow to cool.

Step 4 - Sift the icing sugar and mix with the lemon juice and colouring. Spread on top of the cooled pop tarts and apply sprinkles straight away before the icing sets.