Preheat oven to 400° F / 205° C. Line two rimmed half-sheet baking trays with parchment, and set aside until ready to use.

On a rolling mat or lightly floured countertop, unroll one sheet of shortcrust pastry. With a 3 1/2 – 4-inch round cutter, cut the pastry into discs.

With a 1 – 1 1/4-inch round cutter, cut a hole in the center of each disc to form an open wreath shape.

Repeat with the second sheet of pastry, then use a rolling pin to re-roll the scraps and cut the remaining discs.

Transfer half of the wreath shapes to the prepared tray.

Add Nutella to a piping bag fitted with a 1/2-inch round tip.

Pipe a ring of Nutella in the center of each wreath shape, allowing a 1/2-inch border on both the inner and outer edge of the ring.

With a pastry brush, lightly brush beaten egg around the inner and outer borders.

Top each wreath with a second wreath shape, slightly stretching the pastry to fit over the Nutella.

Use your fingers to gently seal the edges of each wreath, sealing the inner edge first, then use a fork to crimp the edges of each disc. (If desired, you can also use a fondant tool to create a scalloped edge.)

With a pastry brush, brush the tops of the discs with beaten egg.

Bake in preheated oven for 20 – 22 minutes, or until pies are deeply golden brown.

Allow wreaths to cool on the tray for five minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Once wreaths are completely cool, prepare the glaze.

Glaze

Add the confectioner’s sugar to a small bowl.

Whisk in the milk and orange oil. The mixture will be extremely thick.

Whisk in the green gel coloring.

Add additional milk, 1/4 teaspoon at a time, until the glaze is just thin enough to pipe. (It should still seem very thick, and will stick to the whisk when lifted from the bowl. If glaze drips rapidly from the whisk, it is too thin. If this happens, add additional confectioner’s sugar by the teaspoonful to adjust consistency.)

Transfer glaze to a piping bag fitted with a 1/2-inch round tip.

Pipe a ring of green glaze around the top of each wreath. Use a light hand when piping, keeping in mind that the glaze will spread.

Allow the glaze to set for 1-2 minutes, then decorate with red hots, M&Ms, sprinkles, or other toppings.

Serve Nutella hand pies at room temperature. Store leftovers in an airtight container at room temperature for up to three days. Unglazed pies can also be frozen, then thawed and decorated prior to serving.