Strawberry, Rhubarb, Cream Cheese and Thyme Mini Hand Pies

I love pie. Any kind of pie, really. So I figure others must feel the same. I created these simple Strawberry, Rhubarb, Cream Cheese and Thyme Mini Hand Pies for the Holiday Ornament Exchange I recently hosted. These were so easy and there are so many ways to change these up……..different jams, different cheese, different herb. These really are so tasty! Give them a try, you won’t be sorry!

Strawberry, Rhubarb, Cream Cheese and Thyme Mini Hand Pies

Author: Lindsay Wilkes from The Cottage Mama

Recipe type: Dessert

Prep time: 25 mins

Cook time: 25 mins

Total time: 50 mins

Serves: 2 dozen

Ingredients

1 Pie Crust (homemade or store-bought)
1 jar Strawberry Rhubarb Jam (or other jam of your choice)
⅓ brick of cream cheese (or other cheese......think goat cheese, brie, etc.), cut into 24 cubes
4 springs fresh thyme
1 egg
1 tablespoon sugar

Instructions

Preheat oven to 375 degrees.
Cut out 24, 2" circles from your pie crust dough. You will cut out as many circles as you can, ball the dough up again, roll it out again and continue cutting circles.
If you don't have a circle-shaped cookie cutter, just use the top of a small mason jar as a substitute cookie cutter.
Once you have cut out your pie crust circles, place ⅛th of a teaspoon of jam on each crust, 1 cube of cream cheese and a few leaves of fresh thyme.
Fold the circles in half and use a fork to crimp the edges.
Add 1 tablespoon of water to a beaten egg and brush the tops of each of the pies with the egg wash.
Sprinkle the sugar evenly on top of the pies.
Cut a small slit in the top of each pie for venting.
Cook for 25 mins. or until the pies look nice and golden brown.