Pie Dough
1. Place the flour, sugar, and salt into a food processor and pulse to mix. Add the cold, diced butter and pulse until the mixture feels like wet sand and the largest pieces of butter are about the size of peas. 

2. Add about half the ice water, pulse a few times. Then add additional water 1 tablespoon at a time, pulsing inbetween. Continue to add water until a ball of dough starts to form (you may not need the entire water quantity or you may need a little more, the exact quantity will depend on the type of flour you use and also the weather!). 

3. Divide the dough into two equal discs. Wrap and let rest in the fridge for at least 2 hours or preferably overnight. 

*If you don’t have a food processor, the dough can be made by hand (with a little additional elbow grease!). In a bowl, mix the flour, sugar, and salt together. Cut the butter into the dough using a fork or a pastry cutter. Continue to cut the butter into the dough until the mixture resembles wet sand and the largest pieces of butter are pea sized. Slowly drizzle the water in as you mix the contents with a rubber spatula. Stop adding water when the dough begins to clump and form into a ball. 

Sweetened Adzuki Beans
1. Place the adzuki beans in a large pot. Pour enough water to cover and bring to a boil. Once the water comes to a boil, drain, and return the beans to the pot. Cover the beans with at least 6 cups of cold water. Cook at a simmer for about 45 minutes to an hour or until the beans are fully cooked. Drain. 

2. When the beans have slightly cooled, puree in a food processor. It does not have to be completely smooth, small chunks are ok. If you don’t have a food processor mash the beans using a woodwn spatula and pass through a sieve. 

3. Place the pureed beans back into the pot and add the salt, sugar, and honey. Mix over low heat until all the ingredients have melted together. Transfer to a clean bowl and cool completely before using. The beans can be made 2 days in advance and kept in the refrigerator. 

To Assemble: 
1. On a floured surface, roll the pie dough out to about 1/8 inch or 4mm thick. Cut into roughly 4 inch or 10 cm squares (or any other shape of your choosing). After as many squares possible have been cut out, reroll the dough. When rerolling the dough, fold the leftover dough on top of each other instead of mashing everything into a ball. This will help keep the layers flaky. 

2. Fill each square with 1 teaspoon cream cheese and 1 teaspoon sweetened adzuki beans. Using your finger, dab a little water on the edge of your pie dough square. Fold the square in half diagonally to create a triangle. Crimp the edges using the tines of a fork. 

3. Let the filled hand pies chill in the fridge for 15-30 minutes (alternatively they can be frozen and baked at a later time). 

4. Preheat oven to 400 degrees F or 200 degrees C. Bake the hand pies for 18-20 minutes or until golden. For frozen hand pies bake for an additional few minutes. 

5. Cool on a rack and eat warm.