Hand Pies:

Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking tray with parchment or a silicone baking mat.

On a silicone rolling mat, roll shortcrust pastry to approximately 10 x 13 inches.

With a 4-inch round metal cutter, cut the pastry into discs.

Re-roll scraps and cut remaining discs. You should have 10-12 discs total. Arrange on prepared tray. (Don’t worry if the tray looks overcrowded—you’ll free up plenty of space once you fold the discs in half.)

Top each pastry disc with a spoonful of peanut butter, positioning the peanut butter about 3/4-inch from the outside edge rather than directly in the middle.

Spoon strawberry jam next to peanut butter, dividing jam equally between the discs.

With a pastry brush, brush a thin strip of beaten egg around the outer edge of each disc.

Fold pastry over fillings to create a half-moon shape. With your fingertips, pat outer edge to seal.

Crimp the curved edge of each hand pie with a fork.

With a pastry brush, brush the top of each pie with more of the beaten egg.

Bake in preheated oven for 15-16 minutes, or until deeply golden brown. With a flat metal spatula, transfer hand pies to a wire rack to cool.

Glaze:

Line a large baking tray with a sheet of parchment or wax paper. Sit wire rack over top.

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

With a pastry brush, brush each hand pie with glaze.*

Allow hand pies to sit at room temperature, uncovered, until glaze sets. Serve immediately.

Store in an airtight container at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.