Strawberry Nutella Hand Pies

1 Preheat oven to 375 F.
2 Dust a counter with flour and roll pie dough out to about 1/4" thick. Use a cookie cutter (any shape will work, but we used a 3 inch heart cookie cutter for these) to cut out uniform pieces of dough. Working with one piece of dough at a time, fill the center with Nutella and jam. Dampen your finger tips with water and run them around the outside of the piece of dough and place another piece of pie dough on top. Press the edges down and crimp them with the tines of a fork. Repeat with all remaining pie dough pieces.
3 Arrange filled hand pies on a sheet pan and pierce the top of the hand pies a couple times with the tip of a knife (this will allow some steam to release during baking). Whisk the egg and brush the surface of each hand pie with egg wash.
4 Bake the pies until golden brown, 11 to 14 minutes (this will vary depending on the thickness of the dough). Allow to cool before serving.
5 Store at room temperature, covered, for up to 3 days.