Buffalo Turkey Hand Pies

Directions

1. Line an 18- x 13-inch rimmed baking sheet with parchment paper, set aside. Combine hot sauce and olive oil in a medium-sized bowl. Stir in turkey, celery, scallions, kosher salt, and pepper. Refrigerate, uncovered, until ready to use.
2. Stir together egg and 1 tablespoon water in a small bowl, set aside. Working quickly, roll out puff pastry to a 20- x 12-inch rectangle on a lightly floured work surface with the short edge facing you, dust puff pastry with flour as needed to prevent sticking. Slice in half crosswise. Slice each half into 3 (10- x 4-inch) rectangles.
3. Spoon 1/3 cup turkey mixture onto the bottom half of each rectangle, leaving a 3/4-inch border along the bottom and sides. Top each with 2 tablespoons of cheese. Working with 1 rectangle at a time, lightly brush the bottom and side border of the puff pastry with egg mixture. Fold the top half of the puff pastry over the filling, and gently press the edges together to seal. Crimp edges using a fork. Gently transfer hand pies to the prepared baking sheet, spacing them evenly apart. Brush hand pies with egg mixture. Cut 2 (3/4-inch) slits on top of each hand pie using a paring knife. Sprinkle hand pies with additional pepper to taste, and garnish with flaky sea salt. Freeze for 30 minutes. Meanwhile, preheat oven to 425°,F.
4. Remove hand pies from the freezer, and bake in preheated oven until hand pies are slightly puffed and lightly browned on top, about 15 minutes. Reduce oven temperature to 375°,F, and bake until pies are puffed, browned, and crisp, 20 to 25 minutes. Let stand for 10 minutes.