Easy Spring Hand-Pies – a Zoom Class with Miriam Rubin

Join Miriam Rubin in this on-line cooking class and learn how to make surprisingly easy, flaky hand-pies filled with sweetened ricotta and spring’s best fruit: rhubarb and strawberries. Don’t like rhubarb or strawberries, or want to simplify the process? No worries, we’ll also fill some with jam! Homemade preserves are best but your favorite jam will work great as well.

The pastry dough is easy, like really easy. Some may want to cook along with us during the class, other’s may choose to watch and make it on their own later. Just know that if you want to cook with us, this cream cheese pastry should be made ahead of the class and chilled 20-30 minutes in the freezer or 1 hour or overnight in the fridge. Then we can work together to whip up the fillings and roll out and fold these delicious hand pies. Following the class we will be sending all who signed up a link to the class video so you can revisit the technique if you want.

As soon as you register you’ll be sent a confirmation email with further information including recipes, a shopping list and Zoom link. No matter your age or baking ability, we know you’ll love learning to make these sweet mini-pies. Join us!

About Miriam Rubin:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Motherand Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Miriam’s book, Tomatoes grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam is currently the Culinary Editor for the World Tomato Society.

Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

CLICK HERE TO ORDER A TICKET

Important information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class.

Cancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.