400g rhubarb, trimmed and chopped
3 green apples, cored, peeled and chopped
1 tsp vanilla extract
3/4 cup caster sugar
6 sheets store-bought shortcrust pastry, thawed
1 egg, lightly beaten S
ingle cream, to serve
1 Place the rhubarb, apple, vanilla and 1/2 cup of sugar in a saucepan over medium heat. Cook for 10-15 minutes, stirring occasionally, or until apple is just cooked. Set aside to cool completely.
2 Preheat oven to 200C. Cut 12 x 11cm rounds from 3 pastry sheets. Make a small slit in each pastry round and press into 12 x 1/2 cup-capacity lightly greased muffin tins. Brush with egg and sprinkle each pastry case with 1/4 tsp of sugar.
3 Spoon rhubarb mixture into the pastry cases. Cut 12 x 8cm rounds from the remaining pastry sheets, prick with a fork and place on top of the pies, press the edges firmly to seal. Brush with egg and sprinkle with remaining sugar. Bake for 20-25 minutes or until golden. Serve with cream.