Hand pies

Method

1. Start. Roll dough ⅛ inch thick and cut 4-inch rounds. Chill scraps before rerolling.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
2. Then. Add 25 g cold filling; moisten edges, press out air, and crimp.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
3. Finish. Vent, egg-wash, sugar, and bake 20–25 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.