Hand pies:

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

On a silicone rolling mat or lightly floured countertop, unroll the shortcrust pastry.

With a 3-inch round cutter, cut the pastry into discs.

Use a rolling pin to re-roll the scraps and cut the remaining discs. When finished, you should have about 16 discs total.

Arrange half of the discs on the prepared tray.

Spoon the strawberry jam top of the discs (about 2 teaspoons each), allowing a half-inch border around the outside edge.

With a pastry brush, lightly brush beaten egg around the edges of each disc.

Top each disc with a second disc of pastry, stretching the dough slightly to fit neatly over the jam. Use your fingers to seal the edges.

With a fork, crimp the edges of each pastry.

Use a pastry brush to brush the tops of the discs with the beaten egg.

Bake in preheated oven for 18-20 minutes, or until both the tops and bottoms of the pies are golden brown.

Transfer to a wire rack to cool. While pastries cool, prepare the vanilla bean glaze.

Glaze:

Sift the confectioner’s sugar into a small bowl.

Whisk in the milk and vanilla bean paste.

Stir in the gel coloring. If desired, add more milk or cream to adjust the consistency.*

Assembly:

Once pastries are completely cool, place wire rack over a rimmed tray or a sheet of parchment.

Use a teaspoon to drizzle the glaze over each pastry.

Top with the rainbow sprinkles.

Allow the glaze to set, then serve.

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