Sweet and Savory Hand Pies
Yield: 8 tarts
Active Time: 25 minutes
Total Time: 1hour and 5 minutes
Make the dough
In a food processor, pulse flour, salt, and butter until butter is incorporated and mixture resembles a coarse meal. Add egg yolk and water. Pulse a few times until combined. Squeeze mixture with your hands; the dough is ready if it comes together easily. If not, add more water 1 tablespoon at a time, and pulse until incorporated. Dump mixture onto a work surface and shape into 2 even balls. Wrap each disk in plastic and chill for at least 30 minutes, or up to overnight.
Remove dough from the refrigerator 30 minutes prior to rolling. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Dust a work surface with flour and roll the first dough into an ⅛-inch thick round, about 12 inches x 15 inches. Using a pizza cutter, trim off the edges to form a straight line. Divide into 4 equal strips. Repeat with remaining dough, so you have 8 long strips in total.
Make the sweet hand pies
In a small bowl, mix sour cherry spread with cornstarch to thicken. Place 2 tablespoons of spread on the top portion of four dough strips and sprinkle with lemon zest. Top each evenly with cream cheese. Brush egg around the edges of the strip. Gently fold the rest of the strip over the filling and seal edges by pressing down with a fork. Arrange on a sheet tray about 2-inches apart. Bake for 12 minutes, or until golden.
Make the savory hand pies
Place 1 tablespoon of the olive spread on the top portion of 4 dough strips. Sprinkle evenly with chopped rosemary and lemon zest. Top with goat cheese. Brush egg around the edges of the strip. Gently fold the rest of the strip over the filling and seal edges by pressing down with a fork. Arrange on a sheet tray about 2-inches apart. Sprinkle with black pepper and bake for 12 minutes, or until golden.