Directions

1.      Preheat oven to 375 F. Line a large baking
sheet with parchment paper or silicone liner.

2.      In a medium bowl, add ground pork sausage, 2
eggs, 2 teaspoons everything bagel seasoning blend, honey and a pinch of salt
and black pepper, if desired. Mix pork filling until well incorporated. Set
aside.

3.      Roll out pie crust dough, one sheet at a
time, onto a clean surface. Make 4 thin cuts along each “side” of the dough to
transform the circle into a square. Discard extra dough strips. Cut each large
square of pie dough into 4 equal smaller squared sections. Repeat with the
second pie crust. You should have 8 small squares.

4.     
Carefully scoop 2 tablespoons pork filling into the
middle of each dough square. Fold 2 opposite sides of dough over the filling,
having them meet in the middle to fully cover the filling. Press the seam
lightly together to seal pork filling inside the pastry. Repeat with the 7 remaining
dough sections. You will have 8 total hand pies. Store any remaining pork
filling in the refrigerator for later use (see note below).

5.      Carefully flip each hand pie onto the lined
baking sheet, seam side down. Using a fork, crimp and seal dough edges on the 2
remaining open sides (the short sides), pressing fork tines gently into dough.
Place pies 1-inch apart from each other. With a fork, gently pierce the top of
each hand pie three times to create steam vents.

6.      In a small bowl, crack the remaining egg and
add 1 tablespoon of water. Whisk vigorously with a fork to make an egg wash.
Gently brush the top of each hand pie with the egg wash; sprinkle pies with the
remaining 2 teaspoons everything bagel seasoning.

7.      Bake hand pies for 17-20 minutes until pie
tops are golden brown and ground pork filling reaches an internal temperature
of 160 F. Serve with a light drizzle of honey. Enjoy these savory pies on the
go during busy mornings or as an anytime snack.

NOTE: For the best-tasting pies on –the go, let
the hand pies cool to room temperature. Store in a storage container lined with
parchment paper.