Light and flaky Pepperidge Farm® Puff Pastry Hand Pies filled with rhubarb and creamy custard. Grab one with an espresso for the perfect Easter treat.
Make the pastry cream by combining the milk and 2 tbsp sugar in a pot over a medium heat.
Bring the milk to a simmer.
In another bowl add the remaining 2 tbsp sugar, cornstarch, vanilla and egg yolks and whisk to combine.
Slowly add some of the warm milk to the egg mixture whisking all the time.
Add the rest of the milk to the bowl and whisk.
Transfer the mixture back into the pot and whisk over a medium heat until the mixture thickens.
Place in the fridge to cool
Roll out each sheet of Puff Pastry to about a 10x10 square and cut into 9 individual squares to end up with 18 squares.
Place 9 of the squares onto a large baking sheet lined with parchment paper.
Drop about 1 tbsp of the rhubarb onto the center of each of the 9 squares.
Add 1-2 tbsp of custard on top of the rhubarb.
Take some water and brush it around the edges of the square.
Take a lid and place it on top of the rhubarb and custard pressing down on the ends.
Use a fork to seal the pastry all the way around the edges.
Brush each hand pie lightly with some of the beaten egg and sprinkle with more sugar.
Bake at 400 degrees for about 25 minutes and the top is golden brown.