Sausage, Egg and Cheese Hand Pies

Sausage, Egg and Cheese Hand Pies 1/2 pound ground breakfast sausage 4 large eggs 2 tablespoons milk or half-and-half 1/8 teaspoon salt 2 teaspoons butter 1 cup shredded cheddar or Colby Jack cheese 1 (14-ounce) box refrigerated pie crusts 1 egg whisked together with 1 teaspoon water Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cook sausage, crumbling it as it cooks. Whisk eggs, milk, and salt together. Melt butter in a nonstick pan. Add eggs and soft scramble. (You want them a little undercooked because they will cook more in the oven.) Unroll a pie crust and place between 2 pieces of parchment paper. Roll it out about 1-inch in each direction. Use a bowl that is 4 inches across to cut as many circles as you can. Reroll scraps to cut another circle. Repeat with second pie crust. You should get 14 circles. Arrange half of circles on prepared baking sheet. Place a mound of egg, sausage, and cheese on each one. Brush egg wash on the edges of each circle. Place the remaining circles on top. Seal the edges. Press with a fork around the edges. Brush the tops with egg wash. Cut a few slits with a knife in the top of each one to let steam escape. Bake for 18 minutes.