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Hand Pies Filled With Rhubarb and Custard

Light and flaky Pepperidge FarmĀ® Puff Pastry Hand Pies filled with rhubarb and creamy custard. Grab one with an espresso for the perfect Easter treat.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 50 minutes
Servings 9
Calories 89 kcal
Author foodnessgracious

Ingredients

  • 1 cup milk
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 1 pack Pepperidge Farm Puff Pastry Sheets thawed
  • 12 oz bag frozen rhubarb chunks
  • 3 tbsp sugar
  • 1 egg, beaten

Instructions

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

  2. Bring the milk to a simmer.

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

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

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

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

  7. Pour the custard back into a clean bowl and cover with a sheet of plastic wrap.
  8. Place in the fridge to cool

  9. Place the rhubarb into a pan with the 3 tbsp sugar and bring to a simmer.
  10. Cook for about 20 minutes or until the water evaporates and the rhubarb starts to thicken.
  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.

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

  13. Cut a hole in 9 of the squares to make the lids.
  14. Drop about 1 tbsp of the rhubarb onto the center of each of the 9 squares.

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

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

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

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

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

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

Nutrition Facts
Hand Pies Filled With Rhubarb and Custard
Amount Per Serving
Calories 89 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 64mg21%
Sodium 22mg1%
Potassium 155mg4%
Carbohydrates 14g5%
Sugar 11g12%
Protein 2g4%
Vitamin A 165IU3%
Vitamin C 3.1mg4%
Calcium 71mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.