High Five for Hand Pies
LEMON CREAM CHEESE HAND PIES
Makes 18
The combination of cream cheese and butter creates a tender yet sturdy pie dough with beautiful flaky layers.
1 large egg
1 teaspoon water
Cream Cheese Pie Dough (recipe follows)
9 tablespoons lemon curd, divided
Garnish: confectioners’ sugar
1. Line a large rimmed baking sheet with parchment paper. In a small bowl, beat egg and 1 teaspoon water.
2. On a lightly floured surface, roll Cream Cheese Pie Dough into a 16-inch square. Make 6 (2½-inch-wide) cuts lengthwise, and 6 (2½-inch-wide) cuts crosswise, creating 36 (2½-inch) squares.
3. Using a ¼-inch round cutter, cut a circle in center of half of squares. Brush remaining half of squares with egg wash. Place 1½ teaspoons lemon curd in center of brushed squares. Top with cutout dough squares and dough circles, if desired; press edges to seal. Transfer pies to prepared pan; cover with plastic wrap and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 400°. Brush top of pies with egg wash. Transfer pies to cast-iron baking pans or large griddles.
Bake until crust is golden brown, about 20 minutes. Let cool completely on a
