Mini Lemon Hand Pies

If making homemade lemon curd: In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1 minute then stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Then refrigerate until fully set set.

Meanwhile, bring pie crust to room temperature. Unroll one pie crust on a floured surface. Using a 3’ biscuit cutter cut crust into circles and place dough on a Silpat- or parchment-lined cookie tray. You should get about 10-12 circles. Repeat with the second pie crust. Place trays of dough in the refrigerator to chill for 15 minutes.

Preheat oven to 425 F. Prepare egg wash by lightly beating together the egg and the water in a small bowl.

Remove dough from refrigerator and place a spoonful of lemon curd onto the center of one tray of dough (half of the dough circles). Brush edges of each dough circle with egg wash and place the circles from the second tray over each lemon-topped pie. Using a fork, crimp the edges to seal the pies closed. Generously brush the tops of each pie with remaining egg wash. Using a paring knife, carefully cut 3 slits into the tops of each pie.

Bake pies for 12-15 minutes or until golden. Remove from oven. Let them cool completely.

In a small microwave -safe bowl, melt chocolate and vegetable oil together. Heat for 30 seconds at a time and stir between additional 30-second increments.

Drizzle the melted white chocolate over the pies. Let it set completely before storing.