Store the Dulce de Leche in the refrigerator before you start this recipe.

To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.

Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.

Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.

Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Prepare egg wash by beating one egg with 1 tablespoon of cream (or milk).

Take pie dough out of the fridge and roll to 1/8” thick.

Use a 2” round cookie cutter and cut into 32 pieces.

Fill one piece with 1/4 teaspoon of dulce de leche, brush egg wash around the perimeter of the pie dough, top with another piece and seal with a fork.

Place the pies on a parchment paper lined baking sheet and keep in the fridge or freezer (if you have space) while you continue to work with the rest of the pie dough.

Preheat the oven to 375°F.

When ready to bake, take the baking sheet out of the fridge or freezer, poke three holes on top of each pie with the tip of a knife to create steam holes.

Brush egg wash all over the crust and sprinkle liberally with turbinado sugar.

Bake for 18 minutes until the crust is golden brown.

Remove from oven and place the baking sheet on a wire rack to cool.

Fill the remaining Dulce de Leche in a small ziplock bag, let it comes to room temperature. Cut off one corner of the bag to make a small hole. Drizzle Dulce de Leche over cooled pies.