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1
In a large bowl, combine flour, salt, and cheese. Add butter and using your fingers or a pastry cutter, work the butter into the flour until small, pea-sized clumps form. Add water, 2 tablespoons at a time and work into flour until dough forms. Use only as much water as needed for dough to form together.
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2
Form dough into a disk and wrap tightly with plastic wrap. Refrigerate while you make filling.
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3
For the filling: In a large skillet, cook pancetta over medium-high heat until fat renders and pancetta starts to get crispy, about 5 minutes. Using a slotted spoon, transfer pancetta to a paper towel lined paper to drain. Add leeks to pan with pancetta drippings and cook until they soften, about 3 minutes. Stir in spinach and sage and cook until spinach is wilted, about 3 minutes. Sprinkle flour over vegetables and stir to coat. Add in broth and cook until mixture thickens, about 2 minutes. Remove from heat and stir in pancetta. Season with salt and pepper to taste. Let cool.
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4
For the hand pie: Preheat oven to 350F.
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5
On a lightly floured surface, roll out rough to about 1/4 - 1/2 inch thick. Using a small bowl or cookie cutter, cut out 12 circles about 41/2 inches in diameter. You may need to re-roll scraps to get all the circles.
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6
Place six of the circles on a baking sheet. Scoop about 1/4 cup of spinach and pancetta filling into the center of each circle, staying about 1/2 an inch away from the edges.
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7
Using your finger or a small pastry brush, brush the edges of the circles with egg wash. Place remaining six circles on top and pinch edges shut. Optionally, use a fork to crimp the edges shut.
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8
Brush tops of hand pies with remaining egg wash, then cut small slits in the tops of each pie. Bake for 30-35 minutes, until pies are golden brown. Serve warm or at room temperature.
