German Bratwurst Hand Pies with Sauerkraut Filling

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20-25 minutes. Stir in brown sugar during the last 5 minutes of cooking. Season with salt and pepper to taste. Remove from skillet and set aside.

In the same skillet, combine the sliced bratwurst, sauerkraut, caramelized onions, and Dijon mustard. Mix well and heat through for a few minutes. Season with salt and pepper to taste.

On a lightly floured surface, unroll one pie crust. Use a 4-inch round cookie cutter or a knife to cut out four circles.

Place a spoonful of the bratwurst and sauerkraut filling in the center of each circle, leaving a small border around the edge.

Unroll the second pie crust and cut out four more circles. Place these circles on top of the filling-topped circles.

Crimp the edges of the pie crusts together using a fork to seal them securely. Cut a small slit in the top of each pie to allow steam to escape.

In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the hand pies with the egg wash. Sprinkle with caraway seeds, if desired.

Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until the crusts are golden brown.

Let cool slightly before serving.