The Bardic Chef

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This druid is fascinating. The ability to make berries appear out of nowhere is one thing, but the fact that these berries - with just on...

Recipe: Goodberry and Rhubarb Turnovers

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This druid is fascinating. The ability to make berries appear out of nowhere is one thing, but the fact that these berries - with just one - seem to sustain someone's stomach until the following day is just bizarre to me. She thought she would offend me with this, make me feel as if I'm useless now. Quite the opposite. I can put a handful of these berries into bite-sized pastries, ones that last for a couple of days, and the entire party will be able to eat something divine and perfectly filling without it weighing down their supplies. The only trick is to balance them, and try not to put more than one berry in each. I'm a little afraid of negative effects of eating too much goodberry at once.

Goodberry and Rhubarb Turnovers

Ingredients:
For puff pastry:
- 5 cups flour
- 2 cups water
- 2 1/2 tsp salt
- 2 cups butter
For filling:
- 10 goodberries
- 2 cups of rhubarb, chopped
- 1 cup strawberries, chopped
- 1 cup raspberries - chopped
- 1 cup sugar
- 1 tsp salt
- 1 tbsp water
- 2 tbsp cornstarch
- 1 egg

Directions:
To make the puff pastry: In a large bowl, mix flour and salt together. Slowly stir in the water and knead until dough forms together and no longer sticks to the sides of the bowl. Shape into a ball and rest for 15 minutes. Roll the butter into a flat circle with a rolling pin, and chill until completely firm. Roll out the dough into a rectangle only half an inch thick, and put the butter circle in the center. Fold the two ends of the dough over the butter, encasing it, and roll out the dough once more. Fold into thirds, and chill for a minimum half hour. Repeat the rolling and folding, then chilling, two more times. After this is done, puff pastry is complete and can be rolled out for the rest of the recipe.

In a small pot, mix the rhubarb with the sugar, cornstarch, salt, and water, and cook until tender, and the liquid has thickened. Cool, and add all the berries. Roll out the puff pastry and cut into 6-inch squares, and apply the egg (beaten) to all the edges. Spoon berry filling into each, then fold dough over to make triangles, then use a fork to seal them. Cut three vents into the top, then chill - freeze if possible, for twenty minutes. Before baking, brush with more egg.
Bake in a medium heat oven for 30 minutes. Dust with powdered sugar or drizzle with icing if desired.

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