Nutella Hand Pies

1. In a food processor add dry ingredients and whisk together, then add the butter, egg and yolk, pulse until mixture comes together.  
2. Remove to a lightly floured flat surface and knead gently to form a soft dough.
3. Wrap the dough with plastic and refrigerate at least 30 minutes.
4. While the dough is in the fridge, place small scoops of Nutella (hazelnut cream) on a parchment paper lined cookie sheet and freeze for at least 20-30 minutes or until firm.
5. Pre-heat oven to 350F (180C).  Line one or two baking sheets with parchment paper.
6. Remove the dough from the fridge, roll with a lightly floured rolling pin half the dough (half at a time) on a floured flat surface to approximately 1/8 inch thick (or a little thicker if you wish), cut circles with a medium round cookie cutter, approximately 3½ inch / 9 cm size. 
7. Roll the remaining dough and cut into circles. These circles cut small slits on top with a sharp knife.
8. In the middle of the circle place a firm hazelnut cream ball, seal together with the teeth of a fork (press firmly all around the edges). Brush with an egg beaten with 1 tablespoon of water, also brush the edges with the egg wash to help seal the dough.  
9. In the middle of the circle place a firm hazelnut cream ball, top the circle with another cut out, seal the edges together with a fork (press firmly all around the edges). Brush with either an egg wash or milk, the top of the hand pie and the edges, this will help seal the dough while baking.
10. Bake for approximately 20-25 minutes or until golden.  Let cool or eat warm, dust with powdered sugar if desired. Enjoy!

FOR THE EGG WASH

1. Beat together one egg and 1-2 tablespoons of water.