Preheat the oven to 400 degrees. Cut prepared refrigerated pie crusts into 12 3-inch rounds. In a small bowl, combine 4 ounces goat cheese and ¼ cup cup rhubarb sauce
with a mixer on low speed. Spoon 1 heaping teaspoon of the mixture onto the center of each dough circle. Fold the pie dough over the filling into a crescent, pinching the edges shut. Brush the hand pies with egg wash (1 egg whisked with 1 tablespoon milk). Sprinkle with turbinado sugar and bake on an ungreased cookie sheet until golden, about 15 minutes. Let cool before serving.