Cut out the dough shapes

• Unroll the pie dough and roll it out lightly if needed.
• Cut out ghost shapes with a cookie cutter, re-rolling the scraps.

Fill and seal the hand pies

• Spoon pie filling onto half of the ghost shapes, leaving a border.
• Top with a second ghost shape and press the edges closed.
• Crimp the edges with a fork to seal.

Brush with egg wash

• Place the hand pies on a baking tray.
• Brush the tops with the beaten egg.

Bake

• Bake at 175 °C until golden, checking after 12 minutes.
• Bake longer if needed depending on your oven.

Cool and serve

• Let the hand pies cool slightly on the tray before serving.