Apricot hand pies

Ingredients

Vanilla custard :

• 1/2 cup milk
• 1 egg yolk
• 1 vanilla bean
• 1 Tbsp sugar
• 1 Tbsp cornstarch
• 1 puff pastry sheet
• 1 can of tinned apricots
• 1 egg
• icing sugar

Preparation

• Vanilla custard :
  Put the milk to boil with the sliced vanilla pod and its seeds.
  Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the corn flour and mix well.
• Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
  
• Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes Take out of the heat, then cover directly against the cream with plastic foil. Leave to cool down.
• Cut the pastry sheet to make rectangles of the sae size. Spead some vanilla custard on a diagonal path.
  
• Put 3 halves of apricot on the custard, then fold the 2 edges of pastry on them.
• Apply some beaten egg on each hand pie, and sprinkle with icing sugar.
  
• Bake 20 min at 350°F (180°C).
• Et voilà, vos oranais sont prêts !