Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (227g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120ml) ice water
  • 1 pound (450g) fresh strawberries, hulled and chopped
  • 1 pound (450g) fresh rhubarb, chopped
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon dried culinary lavender buds
  • Pinch of salt
  • 1 large egg
  • 1 tablespoon milk
  • Turbinado sugar or sanding sugar (optional)

Instructions:

  1. Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Wrap and chill for at least 30 minutes.
  2. Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, lavender, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10-15 minutes). Let cool completely.
  3. Roll out the chilled dough on a lightly floured surface. Cut out heart shapes using cookie cutters.
  4. Place a spoonful of cooled filling onto half of the heart shapes. Top with another heart shape. Crimp the edges with a fork to seal.
  5. Brush the tops of the hand pies with egg wash and sprinkle with turbinado sugar (if using). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
  6. Let cool on a wire rack before serving. These valentines snacks are best served at room temperature or slightly warm.