Line a baking pan or cookie sheet with parchment paper and set aside.
In a small bowl, prepare your egg wash by beating 1 large egg with 2 tbsp of milk. Set aside.
Gently roll out your thawed puff pastry sheets onto a lightly floured surface and cut into rectangles using a bench scraper or a sharp knife (you should end up with 12 rectangles, 6 from each puff pastry sheet). Try to cut them into roughly the same size.
Take 6 rectangles and place them on your prepared pan. Space them out evenly. Brush the edges of each rectangle with egg wash.
Scoop about 2-3 tbsp of filling into the middle. Top with another piece of rectangle and use a fork to crimp and seal the edges of the pie.
Using a small, sharp knife, make 2-3 small cuts on top of the pies so that air can escape while baking. Brush the whole pie with the rest of your egg wash and sprinkle with demerara or brown sugar.
Chill the pies while you're pre-heating the oven to 375F.
When ready, bake for 30 minutes or until golden brown. Rotate the pan midway during baking.
In the meantime, you can make your glaze by whisking ½ cup confectioner's sugar and 2 tbsp milk in a small bowl until smooth and thick. Pour onto the hand pies before serving.
See post for tips on how to handle store-bought puff pastry.