Strawberry Rhubarb Hand Pies

1. Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles.
2. Dribble the ice water, one tablespoon at a time from the top of the food processor with the motor running until the dough comes together into a ball.
3. Remove, form into two disks and wrap in flour dusted plastic wrap. Chill in the fridge for about 30-45 minutes.

4. In a large skillet over medium heat melt the butter and add the chopped strawberries, rhubarb and sugar.
5. Cook the fruit until it starts to break down and release its natural juices. When it starts to come to a simmer mix in the cornstarch and bring to a boil.
6. Reduce the heat and stir in the vanilla bean paste.
7. Cook down for about 5-10 minutes longer or until the filling is thick and a jam like texture. Let cool slightly.
8. Remove the dough from the fridge and place between two flour dusted pieces of parchment paper.
9. Rolling one disk at a time to ¼ inch thick and cutting out rounds with a 3 inch round cookie cutter.
10. Transfer the rounds to a parchment lined baking sheet.
11. Re-roll the scraps and remaining dough until all the rounds are cut out.
12. Heat your oven to 350 degrees.
13. Fill each round with 1 tablespoon of filling and fold the dough in half. Press down to seal and using the tines of the fork, press around the edges.
14. If the dough has warmed up, place in the fridge for 10 minutes before baking.
15. Brush the top of the the dough with an egg wash before baking and bake for 20-25 minutes or until the dough is golden brown and no longer raw throughout.
16. You will most likely have to bake in batches.

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