Step 1

Brown the ground pork over medium heat until completely cooked, about 5- 7 minutes. Drain any excess fat, but do not wipe down the pan, and toss with the shredded potatoes in a medium bowl. Set aside.

Step 2

Cook the onions over medium heat until translucent and beginning to caramelize, about 5- 10 minutes. Stir in the honey and cook for 30 seconds.

Step 3

Remove the pan from the heat and stir in the bourbon. Place the pan on a high heat and reduce to roughly 1 tablespoon of liquid.

Step 4

Add the broth and reduce until there is about 2- 3 fluid ounces of liquid (about 1/4 cup or a bit more).

Step 5

Stir in the butter, vinegar, and add salt and pepper to taste. Adjust the flavors as needed.

Step 6

Toss the sauce with the pork and potato mixture. Cover and let the filling cool down in the fridge until it is time to assemble the hand pies.

Step 7

Divide the butter into four 3 tablespoon (or 1 ½ oz) portions. In a medium bowl, combine the flour and salt. Add one portion (3 Tbsps/ 1 ½ oz) of butter and use a pastry blender to combine.

Step 8

Once the butter is mostly combined, slowly add in the cold water until the dough comes together. Use a dough whisk, spoon, or fork to combine.

Step 9

Turn the dough out onto a floured work surface and knead a few times to form a cohesive ball. Roll the dough out to a rectangle about 7x12 inches. Dot the top 2/3 (8 in) of the dough with one portion (3 Tbsps/ 1 ½ oz) of butter.

Step 10

Fold the bottom third up over the butter. Then fold the top third over that. Rotate the dough 90° and flip it over to ensure even butter distribution. Make sure that the dough does not stick to your work surface. Add more flour if necessary.

Step 11

Roll the dough out again and repeat the butter and folding process for the remaining two portions of butter.

Step 12

After the final portion is folded into the dough, roll out to 7x12 inches again and do a final fold without adding any more butter. Cover the dough in cling wrap and chill in the fridge for 30 minutes.

Step 13

Roll the flaky pastry dough to a 12x12 inch square on a lightly floured surface. On one side of the square, mark out every 3 inches. Repeat on the opposite side. On the remaining two sides, mark every 4 inches. Slice the dough to create twelve 3x4 in pastry squares.

Step 14

Take a square and lightly roll it out a bit. Place a scoop of the filling on one pastry square. Make sure to leave space around the edge. Take another square and roll that out so it is large enough to cover the filling.

Step 15

Place it on top of the filling and use your fingers to lightly press the two pieces of pastry together. Lightly, yet firmly, press the tines of a fork around the edge of the pie to crimp. If desired, trim a bit of the edge away to get a sharp shape. Repeat with the remaining dough to create 6 hand pies.

Step 16

Place the pies on a baking sheet lined with parchment paper or a silicone baking mat. Cover and chill in the fridge for 30 minutes. While they chill, begin preheating the oven to 350°F

Step 17

Whisk the egg and milk together. Take the baking tray out of the fridge and lightly brush with the egg wash. Make 3 slashes across the top of each pie with a sharp knife to allow steam to escape. Sprinkle with flaky sea salt.

Step 18

Bake for 40- 45 minutes, or until the pastries are a nice golden brown.