Caramelized Pear Hand Pies

Using a cutter or lid, cut out 12 rounds measuring 14 cm in diameter — you should get 4 from each sheet. Pop them in the freezer so they're easier to handle when filling.

Melt the butter in a large skillet over medium-high heat.

Add the pears, sugar, 1 tsp of cinnamon, and a pinch of salt. Cook, stirring often, for 3 minutes, then cover and simmer for another 3–5 minutes until the pears soften and a rich caramel sauce forms.

Whisk in the cornstarch and cook for 1 more minute to thicken, then transfer the mixture to a bowl and let it cool completely.

Lay out the chilled pastry rounds and spoon 2 tablespoons of the pear filling onto one half of each round, leaving a 1 cm border around the edge.

Fold the second half of the dough over the filling to meet the edge, and gently press the edges with a fork to seal.

Carefully transfer the pies to a parchment-lined baking sheet, brush with egg yolk, and bake for about 20 minutes until the pastry is crisp and golden brown top and bottom.

Mix together the remaining cinnamon and granulated sugar. Immediately dust the warm pies with the cinnamon-sugar blend and toss to coat.