How to seal hand pies

It’s really quite simple, and makes a huge difference. You don’t want your filling running out onto the sheet pan!

Place filling on one-half of the dough circles, leaving a half-inch edge. Dip a fingertip into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the circles with filling. Top with the remaining circles and press the edges to seal. Use the back of a fork to create a decorative edge and ensure edges are sealed.