2 x 435g packs sweet vanilla bean shortcrust pastry, thawed
50g unsalted butter
5 small packham pears, peeled, cored, chopped
juice of a lemon
½ cup brown sugar
200g rhubarb (approx. 3 stalks), chopped into 1cm pieces
¼ teaspoon ground ginger
2 teaspoons chopped glacé ginger
2 tablespoons cornflour
1 egg, lightly beaten
2 teaspoons coffee sugar crystals sugar
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6-hole (3/4 cup-capacity) texas muffin pan.
In a large frying pan melt the butter over a medium-high heat. In a medium bowl mix together pears, lemon juice and half the sugar, until well coated. Add to the pan and cook for 5 minutes or until pears start to caramelise. In the same bowl combine the rhubarb, ginger (ground & glace), cornflour and remaining sugar, mixing until well coated. Add to the pears stirring until pan juices have thickened. Remove from heat and allow to cool.
Using a 14cm cutter, cut 6 rounds of pastry and line muffin pan, refrigerate for 30 minutes. Using an 11cm cutter, cut another 6 rounds of pastry for the pie tops, cover and chill until required.
Fill pastry cases with pear mixture. Brush edges with egg. Top with smaller pastry rounds, pinching the edges to seal. Using a skewer make four air holes in the top of each pie. Brush pie tops with egg glaze and sprinkle with coffee sugar crystals.
Bake in preheated oven for 40 minutes or until pie bottoms are golden (cover pie tops with foil if they start to over-brown). Allow to cool for 10 minutes, then very carefully remove pies from pan, as sweet pastry is a little more delicate to handle.