Rhubarb and Strawberry Crumble Pies

Makes 12, Prep 35 mins, Cook 15 mins

3 sheets frozen puff pastry, thawed Vanilla custard, to serve

FILLING 1½ tblsps cornflour 375g trimmed rhubarb stalks, roughly

chopped ¹∕³ cup caster sugar 1 tsp vanilla bean paste 250g punnet fresh strawberries, halved

TOPPING ¾ cup plain flour 100g unsalted butter, finely chopped ¹∕³ cup shredded coconut ¹∕³ cup raw sugar

1 Lightly grease a 12-hole muffin pan (¹∕³-cup capacity). 2 To make filling, blend cornflour with 1 tblsp water in a small bowl until smooth. 3 Place rhubarb, sugar, vanilla and 2 tsps water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring for about 4 minutes, or until rhubarb is tender. 4 Stir in strawberries, then cornflour mixture. Cook, stirring for about 1 minute, or until boiling and thickened. Transfer to a heatproof bowl. Cover. Refrigerate until cold. 5 To make topping, place flour in a medium bowl. Rub in butter with your fingertips until mixture resembles crumbs. Stir in coconut and sugar. 6 Place pastry sheets on a clean bench. Using a 10cm round cutter, cut out 12 rounds. Gently press into prepared pan. Spoon filling evenly into pastry cases (about 2 tblsps in each). Sprinkle with topping. 7 Cook in a very hot oven (240C) for about 15 minutes, or until pastry is golden and crisp. Remove. Stand in pan for 5 minutes before removing.

8 Serve warm pies with custard.