Tourtière Hand Pies

**Make the pastry:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Do not overmix.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the filling:** In a large skillet over medium heat, cook the ground pork, onion, and garlic until the pork is browned and the onion is softened. Drain off any excess grease.

Stir in the ground cloves, cinnamon, savory, chicken broth, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, or until the liquid has reduced and the mixture has thickened slightly.

Remove from heat and let cool slightly.

**Assemble the hand pies:** Preheat oven to 400°F (200°C).

On a lightly floured surface, roll out the dough to about 1/8 inch thickness.

Use a 4-inch cookie cutter or a round bowl as a guide to cut out circles of dough.

Place about 2-3 tablespoons of the pork filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the tops of the hand pies.

Cut a small slit in the top of each pie to allow steam to escape.

Place the hand pies on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.