Hand Pie Dough (recipe follows)1¼ cups (198 grams) finely diced strawberries2 tablespoons (40 grams) seedless strawberry jam1 tablespoon (8 grams) all-purpose flour¾ cup (222 grams) chocolate hazelnut spread*1 large egg (50 grams)2 tablespoons (30 grams) water
On a lightly floured surface, roll half of Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4½x3-inch) rectangles, rerolling scraps once. Roll remaining Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4×2½-inch) rectangles, rerolling scraps once.
In a small bowl, stir together strawberries, jam, and flour.
On a parchment paper-lined baking sheet, place smaller rectangles 1 inch apart. Spread 1 tablespoon (18 grams) chocolate hazelnut spread on each, leaving a ½-inch border around edges. Top with 1 tablespoon (21 grams) strawberry mixture.
In a small bowl, whisk together egg and 2 tablespoons (30 grams) water. Brush edges of smaller rectangles with egg wash, and top with a larger rectangle, press edges firmly to seal; press edges with the tines of a fork. Freeze for 30 minutes, or refrigerate for 1 hour.
Preheat oven to 425°F (220°C).
Brush top of dough with egg wash. Using the tip of a paring knife, make 3 small slits in top of dough.
Bake until crust is golden brown, 15 to17 minutes. Transfer to a baking sheet, and let cool slightly. Serve warm or at room temperature.