Preheat the oven to 400°F with a baking sheet placed on the middle rack, upside down. Take the dough out of the fridge about 20 minutes before you roll it.
Roll half the dough out to about 1/8 inch thickness on a lightly floured surface. Using a 4″ round cookie cutter, cut out as many rounds as you can. Re-roll the scraps and cut out more.
Transfer the rounds on two parchment lined baking sheets (you should have 9 or 10).
Brush a 1/2 inch border around the edge of each round with the egg and place about 1 tbsp of chilled filling in the middle of each. These are your “pie bottoms”.
Roll out the rest of the dough and cut out 9 or 10 more rounds. Brush a 1/2 inch egg wash border on each and flip each onto a pie bottom. Press the edges together with your finger tip and then use fork tongs to press/mark the edge even more.
Brush the assembled hand pies with egg wash and sprinkle with turbinado. Cut slits into the top.
Bake the pies (1 sheet at a time), setting the baking sheet directly on the one that is preheated in the oven for 20 to 25 minutes til the tops are evenly golden brown.
Let cool slightly (or completely) before serving.