Blueberry Cream Cheese Ghost Hand Pies

• 2 cups flour all-purpose
• 1 cup unsalted butter cold and cut into small chunks
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 7 tablespoons water
• 1/4 cup cream cheese soft
• 1/4 cup heavy cream
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon fresh basil finely chopped
• 2 cups fresh blueberries
• 1 egg for egg wash
• 1 tablespoon currants or dried blueberries, for ghost's eyes

1. In a KitchenAid(R) Food Processor pulse flour, butter, salt and sugar until you have a crumbly mixture, about the size of peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto a floured surface and shape into 2 round discs. Cover with plastic wrap and refrigerate for up to 1 hour.
2. To make the filling, mix the cream cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
3. Preheat KitchenAid(R) Convection Bake Countertop Oven to 400u0b0F. Roll out dough to 1/4-inch thick and, using a ghost-shaped cookie cutter (or your own cut-out), cut out the dough for individual pies.
4. Layer each ghost with the blueberry mixture, only adding it to the center. Lay another ghost cut-out on top. Crimp edges to seal. Lightly brush edges of circles with egg white. Repeat with remaining dough cut-outs and filling. Cut a small vent in each pie and bake until golden, 10 minutes, rotating sheets halfway through. Cool completely on wire racks before serving.

flour, unsalted butter, salt, sugar, water, cream cheese soft, heavy cream, egg, brown sugar, flour, salt, fresh basil, fresh blueberries, egg, currants

Taken from www.yummly.com/recipe/Blueberry-Cream-Cheese-Ghost-Hand-Pies-2098611 (may not work)