Guava Cream Cheese Mini Hand Pie

These little Guava Cream Cheese Mini Hand Pies are filled with guava paste and cream cheese. The crust is flaky, the filling is creamy, and the size is just perfect for a quick treat.

📝 Ingredients

• 1 1/4 cup all-purpose flour
• 2 tablespoon granulated sugar
• 1/4 teaspoon salt
• 4 oz. unsalted butter (1 stick - cold)
• 3 tablespoon cold water
• 1 egg
• 1 tablespoon of cream (or milk)
• 1 tablespoon of Turbinado sugar
• 2 oz. guava paste
• 2 oz. heavy cream
• 2 oz. cream cheese (room temperature)

👨‍🍳 Instructions

1. 1Leave cream cheese out on the counter until it softens.
2. 2To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk then transfer to a food processor fitted with the dough blade.
3. 3Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
4. 4Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
5. 5Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
6. 6Meanwhile, prepare the filling by chopping up the guava paste and add to a small nonstick sauce pan with 1 oz. of cream. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth. Turn off the heat.
7. 7Immediately add the rest of the cream and cream cheese to the hot melted guava paste, mix until smooth. Let rest on the counter until ready to use.
8. 8Prepare egg wash by beating one egg with 1 tablespoon of cream (or milk).
9. 9Take pie dough out of the fridge and roll to 1/8” thick.
10. 10Use a 3” cookie/biscuit cutter and cut into 18 rounds.
11. 11Fill each round with 1 teaspoon of filing, brush egg wash around the perimeter of the pie dough, fold in half and seal with a fork.
12. 12Place the pies on a parchment paper lined baking sheet and keep in the fridge or freezer (if you have space) while you continue to work with the rest of the pie dough.
13. 13Preheat the oven to 375°F.
14. 14When ready to bake, take the baking sheet out of the fridge or freezer, poke the top of each pie with the tip of a knife to create steam holes.
15. 15Brush egg wash all over the crust and sprinkle liberally with turbinado sugar.
16. 16Bake for 18 minutes until the crust is golden brown.
17. 17Remove from oven and place the baking sheet on a wire rack to cool.