Pastry:

In a large bowl, sift together flour, sugar, and salt. Add the cold cubed butter and use your hands to crumble it into the dry ingredients. (The mixture should resemble coarse sand, or breadcrumbs).

In a small bowl, whisk together the egg, water, and vanilla bean paste. Add to the flour mixture, and use a bench scraper to mix until just combined, then use your hands to knead until a soft dough forms.

Flatten dough into a disc, wrap in clingfilm/plastic wrap, and refrigerate while you prepare the jam.

Peach and Ginger Jam:

In a small saucepan, combine diced peaches, grated ginger, and sugar. Simmer over medium heat until fruit breaks down and jam thickens, and temperature reaches 106° C / 225° F on a digital thermometer. Alternately, you can do a manual test to check for jam stage (see notes above). Remove from heat, scoop into a bowl, and refrigerate while you roll the pastry.

Assembly:

Preheat oven to 190° C / 375° F. Line a half-sheet rimmed baking tray with parchment or a silicone mat.

On a baking mat or lightly floured countertop, use a rolling pin to roll chilled pastry to approximately 1/8-inch thickness.

Use a 4-inch round cutter to cut the pastry into discs. Re-roll the scraps and cut into additional discs.

Place half of the discs on prepared baking tray. Spoon 1 teaspoon of peach jam into the middle of each disc.

With a pastry brush, apply a thin strip of egg wash around the outer edge of each disc, then top with a second disc of pastry. Use your fingers to gently press down around all edges, sealing the jam inside the pastry. Crimp the edges with a fork.

With a pastry brush, apply a coat of egg wash to the top of each pastry.

Use a sharp knife to cut a small vent in the top of each pastry, or prick the tops with a fork.

Freeze tray for 10 minutes prior to baking.

Bake in preheated oven for 20-25 minutes, or until pastry is deeply golden brown. Transfer to a wire rack and allow pastries to cool completely while you prepare the glaze.

Vanilla Bean Glaze:

Whisk all ingredients in a small mixing bowl. If desired, add a bit more milk or cream to adjust the consistency–less liquid will produce a thicker, more icing-like result; more liquid will create a semi-transparent glaze.

Place the wire rack over a rimmed tray or a sheet of parchment. Use a teaspoon to drizzle the glaze over each pastry, then finish with sprinkles or sanding sugar.

Serve immediately. Store leftover hand pies in an airtight container at room temperature for up to two days.