Pastry:

In a large bowl, whisk all purpose flour, granulated sugar, and kosher salt. Add the cold cubed butter. With your hands, work it into the dry ingredients until mixture resembles coarse sand, or breadcrumbs.

In a small bowl, whisk eggs, water, and vanilla bean paste. Form a well in the dry ingredients and pour in the egg mixture.

With a bench scraper, mix until just combined. Use your hands to finish bringing ingredients together until a soft dough forms. Do not overwork.

Flatten dough into a 7-inch disc. Wrap in clingfilm/plastic wrap and refrigerate until firm, at least 1 hour, or overnight.

Peach and Ginger Jam:

In a small saucepan, combine diced peaches, granulated sugar, and ginger.

Simmer over medium heat until fruit breaks down and jam thickens, about 3o minutes.

Remove from heat, scoop into a bowl, and refrigerate until cold, at least 1 hour, or overnight.

Assembly:

Preheat oven to 375° F (190° C). Line 2 half-sheet rimmed baking trays with parchment or silicone mats.

On a silicone rolling mat or lightly floured countertop, roll shortcrust pastry to approximately 1/8-inch thickness. With a 4-inch round cutter, cut the pastry into discs. Re-chill and re-roll scraps to cut additional discs. You should have 24 total.

Place 6 discs on each prepared tray. Spoon peach jam, dividing it equally between the 12 discs.

With a pastry brush, apply a thin strip of egg wash around the outer edge of each disc. Top with a second disc of shortcrust pastry.

With your fingers, press down gently around the outside edge to seal. Crimp sealed edges with a fork.

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

With a sharp paring knife, cut a small, x-shaped vent in the top of each pastry.

Freeze trays for 10 minutes.

Bake in preheated oven for 30-35 minutes, rotating trays halfway through, or until deeply golden brown with fruit bubbling at the vent and around the edges.

Transfer to a wire rack and allow to cool completely while you prepare the glaze.

Orange-Vanilla Glaze:

In a small bowl, whisk confectioner’s sugar, whole milk, orange zest, and vanilla bean paste.*

Whisk in orange gel food coloring, if using.

Sit wire rack over a rimmed tray lined with wax paper or parchment. With a teaspoon, drizzle glaze over pastries. Allow to sit at room temperature for a few minutes while the glaze sets. Serve immediately.

Store leftover hand pies in an airtight container at room temperature for up to 2 days.