NUTELLA STRAWBERRY HAND PIES

NUTELLA STRAWBERRY HAND PIES The amounts are approximates, as it depends on the shape/size of your pies. 1 recipe for double pie crust (Follow directions for crust portion) 1 jar Nutella (I use a 26 oz jar, but smaller jar is ok) 1 jar pure strawberry preserves 8–10 ripe strawberries, chopped 1 egg, beaten, for egg wash coarse sugar for garnish Roll out half of the chilled pie dough to 1/8 in thick, on a lightly floured surface. (keep other half in the fridge while you work.) Using cookie cutter, cut out desired shapes. Alternatively, use a knife to cut dough into squares or rectangles. Continue re-rolling dough scraps until first half of the dough is used up. Spoon 1/4 to 1/2 tsp Nutella onto bottom crust of hand pies. Spoon 1/4 to 1/2 tsp chopped strawberries over the Nutella. Dollop 1/4 to 1/2 tsp strawberry preserves on top. Keep in mind that the more filling you put, the trickier it may be to seal the crust together. Place top crusts on hand pies, and take care to seal them tightly. Use a fork to press down hard on edges to finish the seal. Using a sharp knife, cut little slits over the tops of hand pies. Brush each pie with beaten egg, and sprinkle with coarse sugar. Gently place pies on a parchment lined baking sheet. Repeat with remaining half of pie dough. Bake at 350F for 15-20 minutes, or just until tops are golden brown. Let cool completely before serving.