These are the most adorable and scrumptious little pies! We have to admit, they are semi home made. We used pre made pie crust because we are not thrilled with my pie crust recipe yet, it’s a work in progress. They were light, crispy, ooey gooey and yummy! You could sub any other fruit you like but the strawberry rhubarb goat cheese combo is one of my all time favorites. Enjoy these at a party, brunch or just as a snack but we caution you, have plenty of milk on hand!
- 1 1/2 cup chopped fresh strawberries
- 1/4 cup strawberry rhubarb jam ( I used Sarabeth’s)
- 1 package refrigerated pie crust rolls (I used Pillsbury)
- 3 T Turbinado Sugar
- egg wash
- 4 oz goat cheese
- 2 T honey
In a medium mixing bowl, combine the strawberries and jam. In another bowl, stir together the honey and goat cheese. Roll out the pie crust and cut into circles, using a 3 ” round cookie cutter or the bottom of a glass if you don’t have a round cutter. Line 2 cookie sheets with parchment. Place the dough rounds on the sheet, spacing them 1″ apart. Spoon 1 T of the strawberry mixture in the center of each round. Spoon a little of the honey goat cheese on top and top with another dough round. Using the tines of a fork, press the sides of the dough circles down so they are sealed. Pierce with a knife to allow the steam to escape while baking. Repeat until all dough rounds have been used. If you have a leftover dough round, fold it in half instead of topping with another round. Seal and coat each pie with the egg wash. Sprinkle with some of the sugar.
Bake these in a 350 degree oven 18 minutes. They should be golden brown, bubbly and smell amazing!