Raspberry Rhubarb Gluten-Free Hand Pies

To make the pastry, put the flour, polenta, salt andsugar in a food processor fitted with the dough blade. Add the butter and pulseabout 10 times to start breaking up the butter, then process for about 15 seconds,until the mixture resembles breadcrumbs and there are pea-sized lumps of butter.

Add the water and greek yogurt, pulsinguntil the mixture just starts to clump together, adding an additionaltablespoon of water at a time if needed. As long as it sticks together when youuse your hands to squeeze it into a ball, you're set. You don’t want to overprocess, there should still be flecks of butter showing.

Flatten the dough and wrap in clingfilm. Chill in the fridge for about an hour until just firm.

Preheat the oven to 350 degrees F. Whilethe dough is chilling, make the filling by putting the rhubarb, sugar, lemon zest and cornstarch in a roasting dish and mixing. Bake for about for about 15 minutes until the rhubarb has softened and shrunk a bit. Remove and mash theraspberries so that the color fully distributes. Taste and stir in a little more sugar if needed. Set aside.

When the dough has chilled, roll it outon a well-floured surface or parchment paper until it’s about 3mm thick. Chillthe flattened dough for another half an hour or so.

Remove the dough from the fridge andusing pizza cutter, cut out squares about 2 ½ inches wide by 4 inches long.

Place a spoonful of the filling on one square, brush the edges with beaten eggand place another square over top, pinching the dough around the jam and sidesto seal. Cut a vent in each pie and freeze for about 40 minutes, until firm.

Return oven to 350 degrees. Remove piesfrom freezer and brush each with the beaten egg, then bake on a sheet pan linedwith parchment paper for 25 minutes, or until golden brown.