Mini Strawberry-Rhubarb Pies

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
• 1/2 cup butter, cut up, softened
• 1-1/2 cups flour
• 3/4 cup finely chopped fresh strawberries Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup finely chopped fresh rhubarb
• 1/4 cup granulated sugar
• 1 egg, beaten
• 2 Tbsp. turbinado sugar

1. Process cream cheese, butter and flour in food processor until mixture forms ball.
2. Flatten into disk; wrap in plastic wrap.
3. Refrigerate 20 min.
4. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
5. Roll out pastry on lightly floured surface to 1/8-inch thickness.
6. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary.
7. Discard any remaining dough.
8. Heat oven to 400 degrees F. Spoon fruit mixture onto centres of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg.
9. Cover with remaining pastry rounds; seal edges with fork.
10. Cut slits in top crusts; brush with remaining egg.
11. Place on parchment-covered baking sheet; sprinkle with turbinado sugar.
12. Bake 15 to 18 min.
13. or until golden brown.

cream cheese, butter, flour, fresh strawberries, fresh rhubarb, granulated sugar, egg, turbinado sugar

Taken from www.kraftrecipes.com/recipes/mini-strawberry-rhubarb-pies-176083.aspx (may not work)