Strawberry Pretzel Hand Pies

INSTRUCTIONS

• 1 For the Pretzel Pie Dough, place pretzels in bowl of food processer. Process until very finely ground (with the consistency of flour). Add all-purpose flour and brown sugar; pulse until well blended. Add butter; pulse until well mixed, adding water 1 teaspoon at time as needed, until mixture comes together to form a smooth dough. Turn dough out onto floured surface. Divide into two discs. Wrap in plastic wrap and refrigerate 1 hour.
• 2 Remove dough from refrigerator. Working with one dough disc at a time, roll out to 1/8-inch thickness on floured work surface. Using a 5-inch round cutter, cut circles in pie dough. Repeat with remaining disc of dough. Place dough circles on sheet pan and cover with plastic wrap. Refrigerate until ready to assemble pies.
• 3 For the Strawberry Filling, mix strawberries, jam, brown sugar, cornstarch and vanilla in medium bowl until well blended. Set aside. For the Black Pepper Cream Cheese, mix cream cheese and black pepper in small bowl, set aside.
• 4 To assemble hand pies, mix egg and water in small bowl. Remove dough circles from refrigerator. Working quickly, place 1 tablespoon Black Pepper Cream Cheese in center of each dough circle, spreading into a circle. Top with 2 to 3 tablespoons Strawberry Filling. Brush edges of circle with egg wash. Fold dough over to enclose filling and form and half-moon shape. Press edges to seal and use fork to crimp. Repeat with remaining dough circles and filling. Place pies on parchment-lined sheet pan. Refrigerate at least 30 minutes.
• 5 Preheat oven to 400°F. Brush tops of hand pies with remaining egg wash and sprinkle with turbinado sugar and sea salt. Bake 14 to 16 minutes or until golden brown. Remove from oven and let stand 5 minutes before serving.