Rhubarb and custard hand pies

500g puff pastry

200g rhubarb

50g sugar

1 tbsp cornflour

Slice rhubarb, put in a saucepan and sprinkle the sugar on top. Let sit for about 10-15 minutes, sugar starts to melt and juices start to run. Turn on the heat and let it come to a light simmer, mix in the cornflour. Take it off the heat as soon as the juices have started to thicken.

pastry cream

3 egg yolks

60g sugar

20g flour

250ml milk

vanilla

Combine egg yolks with half of the sugar and whisk to a light ribbon consistency. Next mix in the flour, no lumps please.
In a saucepan scald milk with vanilla and the rest of the sugar. Pour hot milk over the egg yolks, stirring all the time. Mix well and return to the saucepan.
Bring the mixture to boil over medium-low heat, stirring continuously. Allow to bubble for about two minutes then tip into a bowl. Cover with cling film to prevent a skin from forming.

Now that we've got our prep done, roll out the pastry. Every 50g of pastry should be enough to get a base and a lid for one hand pie. Do use your rolling pin, even if you are using ready-rolled pastry.

Drop a spoonful of pastry cream, followed by a heaping of rhubarb, on every pastry base. Cut holes in the centre of the lids, to let steam escape and to add extra cream later. Cover the bases with lids, using a fork to really squish those halves together. Brush with sweetened milk or egg wash and bake in a 210C oven for 10 minutes.

Now, you should have some pastry cream left over (unless you ate it all..). It would be a good idea to pipe this extra cream inside the pies, the hole on top is great for that.