Add the flour, butter, and salt into a large bow. Using a dough cutter, cut the butter into the flour until it is crumbly.

Add the water to the flour mixture. Using a rubber spatula, bring the dough together forming a ball. If the dough is not quite forming a ball, you can use your hands to bring it all together. Form a disk with the dough and wrap in plastic. Refrigerate for 1 hour.

Next, remove the dough from the fridge and lightly flour your work surface. Roll the dough out into a rough 12x12-inch rectangle and fold it in half. Roll the folded dough into another rough rectangle and fold again. Continue this process until you have completed 6 folds. Wrap the dough in plastic and refrigerate for 2 hours, or overnight.

When the dough is ready, gather your filling.

Preheat the oven to 400ºF.

Roll the dough out to a 12x12-inch rectangle. Cut it into 4 evenly sized pieces.

On one side of the hand pie, place the diced ham and cheddar cheese.

Dip your finger or a pastry brush into a bowl of water and trace around the edges of each hand pie. This will help seal each hand pie.

Fold the hand pies closed and pinch all around the edges to seal. We like to pull and fold over the ends to ensure everything is fully closed.

Brush the tops with the egg wash and bake for 18-20 minutes, or until lightly golden.