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1
In a big skillet melt the butter over high heat; add in pears; cook, stirring occasionally, until they are golden around the edges, about 5 minutes.
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2
Add in brown sugar, lemon juice, and the brandy; cook until the pears are tender and the liquid in the skillet has reduced to about 2 tablespoons, 4-5 minutes.
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3
Stir in vanilla.
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4
Spread the diced pears on a baking sheet and let cool, about 25 minutes.
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5
On a lightly floured surface, roll out 1 of the puff pastry sheets to a 9 x 14 inch rectangle.
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6
Using a plate as a template, carefully cut out two 7 inch rounds.
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7
Transfer the rounds to a large baking sheet lined with parchment paper; repeat with the second puff pastry sheet.
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8
Spoon 1/4 of the filling over half of a pastry round, leaving a 1/2 inch border at the edge.
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9
Brush the border lightly with the egg white wash.
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10
Fold the top half of the round over and press the edges together firmly to seal.
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11
Repeat with the remaining pear filling and pastry rounds.
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12
Refrigerate the hand pies for 30 minutes; reserve the remaining egg-white wash.
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13
Preheat oven to 425.
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14
Brush the tops of the hand pies lightly with the remaining egg white wash; sprinkle the tops all over with the sugar.
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15
Bake the hand pies for 15 minutes in the middle of the oven, then decrease oven temperature to 400 and bake pies for about 14-17 minutes, until they are a deep golden brown color.
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16
Let the pies cool for 20 minutes; serve warm with vanilla ice cream, if desired.
