Mini Strawberry-Rhubarb Pies

1. 1

   Process cream cheese, butter and flour in food processor until mixture forms ball.

2. 2

   Flatten into disk; wrap in plastic wrap.

3. 3

   Refrigerate 20 min.

4. 4

   Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.

5. 5

   Roll out pastry on lightly floured surface to 1/8-inch thickness.

6. 6

   Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary.

7. 7

   Discard any remaining dough.

8. 8

   Heat oven to 400 degrees F. Spoon fruit mixture onto centres of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg.

9. 9

   Cover with remaining pastry rounds; seal edges with fork.

10. 10

    Cut slits in top crusts; brush with remaining egg.

11. 11

    Place on parchment-covered baking sheet; sprinkle with turbinado sugar.

12. 12

    Bake 15 to 18 min.

13. 13

    or until golden brown.

* Per serving · 4 servings · Values may vary.