Hand Pies Filled With Rhubarb and Custard

Step 1

Make the pastry cream by combining the milk and 2 tbsp sugar in a pot over a medium heat.

Step 2

Bring the milk to a simmer.

Step 3

In another bowl add the remaining 2 tbsp sugar, cornstarch, vanilla and egg yolks and whisk to combine.

Step 4

Slowly add some of the warm milk to the egg mixture whisking all the time.

Step 5

Add the rest of the milk to the bowl and whisk.

Step 6

Transfer the mixture back into the pot and whisk over a medium heat until the mixture thickens.

Step 7

Pour the custard back into a clean bowl and cover with a sheet of plastic wrap.

Step 8

Place in the fridge to cool

Step 9

Place the rhubarb into a pan with the 3 tbsp sugar and bring to a simmer.

Step 10

Cook for about 20 minutes or until the water evaporates and the rhubarb starts to thicken.

Step 11

Roll out each sheet of Puff Pastry to about a 10x10 square and cut into 9 individual squares to end up with 18 squares.

Step 12

Place 9 of the squares onto a large baking sheet lined with parchment paper.

Step 13

Cut a hole in 9 of the squares to make the lids.

Step 14

Drop about 1 tbsp of the rhubarb onto the center of each of the 9 squares.

Step 15

Add 1-2 tbsp of custard on top of the rhubarb.

Step 16

Take some water and brush it around the edges of the square.

Step 17

Take a lid and place it on top of the rhubarb and custard pressing down on the ends.

Step 18

Use a fork to seal the pastry all the way around the edges.

Step 19

Brush each hand pie lightly with some of the beaten egg and sprinkle with more sugar.

Step 20

Bake at 400 degrees for about 25 minutes and the top is golden brown.