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1
Combine water, sugar and yeast in the bowl of a stand mixer. Let it sit for 5 minutes until foamy.
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2
Add flour, salt and butter; stir to combine. Using a dough hook, knead dough on medium speed 5 minutes until smooth, elastic and slightly tacky (alternately, you can turn the dough out onto a lightly floured surface and knead by hand 10 minutes until smooth, elastic and slightly tacky).
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3
Shape dough into a ball and place in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise in a warm place for 1 hour until doubled.
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4
When dough is nearly doubled, combine the water and baking soda in a large stockpot. Bring to a boil. Heat oven to 400 F.
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5
Make the filling: Stir together all of the filling ingredients in a large bowl until well combined. Set aside.
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6
Punch down fully risen dough. Roll out on a lightly floured surface to 1/4-inch thickness. Use a round biscuit or cookie cutter to cut out circles of dough. Re-roll out scraps as needed.
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7
Spoon a tablespoon or so of filling into the center of half the dough circles (you may not use all the filling). Top with another dough circle to form a pie; use your fingers or fork tines to seal the edges. Transfer pies to a lightly floured baking sheet or platter.
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8
Place about 3 hand pies at a time in the boiling water bath; boil 30 seconds. Using a slotted spoon, remove pies and transfer to a parchment paper or silicone mat-lined baking sheet. Repeat with remaining pies, placing pies about 1 inch apart on baking sheets.
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9
Combine the egg and water in a small bowl for the egg wash.
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10
Lightly brush tops of pies with egg wash, then sprinkle with sea salt. Bake 12 to 14 minutes until golden brown and puffed. Cool slightly on a cooling rack before serving.
