Jack O’ Lantern Hand Pies

Ingredients:

Directions:

1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Unroll the pie crusts and use a pumpkin shaped cookie cutter to cut out 8 pumpkins from each pie crust (total of 16 pumpkins).
3. Place 8 on the baking sheet. Use a paring knife to slice eyes and a nose or mouth out of the remaining 8 pumpkins. Leave on the counter.
4. Add 1 Tsp of Dijon or honey mustard to each pumpkin on the baking sheet. Spread almost to the edges.
5. Break the cheese into squares and place 1-2 pieces on each pumpkin, on top of the mustard.
6. Break the sliced meat into smaller pieces and arrange on top of the cheese.
7. Place the remaining pumpkins with cut-out faces on top. Use a fork to crimp the edges to seal each pumpkin.
8. Whisk the egg in a small bowl with 1 Tsp water. Brush on top of each pumpkin.
9. Bake for 13-15 minutes or until the pie crust is cooked and turns golden brown. Remove from the oven and let cool for about 5 minutes.
10. Transfer to a serving platter and serve while hot. Enjoy!
11. Store any leftovers in an airtight container in the fridge once completely cool.