Individual Rhubarb Pies Recipe

Directions:

1. For the dough combine butter, flour sugar and salt using the dough hooks of your mixer until mixture resembles coarse crumbs. Add the water little by little until a dough forms. Knead shortly, roll into a ball and refrigerate wrappe in cling film for 1 hour.
2. For the filling combine rhubarb, honey, sugar, nuts and vanilla pudding powder.
3. Divide dough into four equal portions. On a lightly floured surface roll out each of them into a circle of about 16 cm in diameter. Place on a paper-lined baking sheet and top with filling leaving a rim. Then take the edges of the crust and fold over the filling so that a pie forms (see pic). Brush crust with milk and sprinkle with cinnamon sugar to taste.
4. If you have leftover filling, just use it in a crumble or another rhubarb recipe of your choice.
5. Bake in the preheated oven 200°C/400°F on the second lowest rack for 25-30 minutes.