Rhubarb Cream Cheese Hand Pies

Step 1

To make the pie dough, in the bowl of a food processor, pulse together the flour, sugar, and salt. Add the butter pieces to the bowl and pulse until the pieces are pea-sized. Add in ¾ cup of the buttermilk and pulse until the dough starts to come together. Turn out onto a clean surface and knead until it is fully combined, adding more buttermilk as needed.

Step 2

Split the dough in half and pat into a disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Repeat with second half of dough.

Step 3

For the rhubarb filling, put the rhubarb and sugar in a medium pot. Cover and cook on medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid, and cook for another 10-15 minutes or until running a spoon across the bottom of the pot leaves a trail. Remove from heat and let cool.

Step 4

For the cream cheese filling, whisk together the cream cheese, sugar, lemon zest, lemon juice, and egg yolk. Chill until ready to use.

Step 5

Heat oven to 400. Line two baking sheets with parchment paper. Beat remaining egg and 1 tbsp water. Set aside.

Step 6

On a well-floured surface, roll out the dough until it is about ⅛th-inch thick. Using a cookie or biscuit cutter, cut the dough into 2 or 3-inch circles.

Step 7

Brush half of the dough circles very lightly with the egg wash. Top with 1 tsp rhubarb filing and 1 tsp cream cheese filling. Top each with a second circle that has been vented by making small cuts in it. Press the edges together so that they form a seal. Transfer to the prepared baking sheet and repeat with remaining dough. Brush the tops with the egg wash and sprinkle with coarse sugar.

Step 8

Bake for 15-20 minutes, or until puffed and golden. Allow to cool before serving.