Creamy Ham, Mushroom, & Herb Hand Pie

STORAGE: UNBAKED HAND PIES: (Best for Fresh-Baked Taste) *Freezing unbaked hand pies lets you pop a single pie into the oven whenever you want a quick meal. IN THE REFRIGERATOR: (Up To 24 Hours) *Place the assembled, unbaked hand pies on a plate lined with parchment paper. Cover them tightly with plastic wrap. Bake within one day so the dough doesn't get soggy. IN THE FREEZER: (Up To 3 Months) *Arrange the unbaked pies in a single layer on a parchment-lined baking sheet. *Freeze them uncovered for 1 to 2 hours until they are completely frozen solid. *Transfer the frozen pies into a heavy-duty freezer bag, separating layers with parchment paper so they do not stick together. TO BAKE FROM FROZEN: *Do not thaw them. Place the frozen hand pies directly onto a baking sheet, brush with egg wash, and bake at 400°F for 25 to 30 minutes (about 5 to 10 minutes longer than the fresh recipe). STORING BAKED HAND PIES: (Best for Quick Reheating) *If you have already baked the hand pies, let them cool completely on a wire rack first. Storing them while hot traps steam, which turns the pastry mushy. IN THE REFRIGERATOR: (Up to 3 to 4 days) *Wrap the cooled pies individually in aluminum foil or place them in an airtight container. IN THE FREEZER: (Up to 2 months) *Wrap each cooled hand pie tightly in plastic wrap, then place them all inside a gallon-sized freezer bag. TO REHEAT: OVEN/AIR FRYER: (Recommended) *Reheat at 350°F for 10 to 15 minutes (or 15 to 20 minutes if frozen) until the center is piping hot and the crust is crisp. MICROWAVE: *Microwave on high for 45 to 60 seconds. Note that the microwave will heat the pie quickly but will leave the pastry soft rather than crispy.