Prepare the ingredients for the pastry. In a large bowl mix flour and salt. Put half the cubed butter. Using hands, smush the butter into flakes in the flour. Do so with the other half of the butter as well. Leave some flakes of butter in the flour. Then put a little ice water in at a time and smush the dough together until it just starts to stick into a ball. Split into two discs and wrap in siran wrap. Place in the fridge for at least 20 minutes.
Combine all ingredients for pumpkin filling in a bowl.
Preheat oven to 400°F. Place first disc of pastry on a lightly floured surface and roll out so it's between ½" and ¼" inch thick. Using a 4" bowl or cookie cutter, cut out circles from the dough. Place the circles onto a baking sheet with parchment paper.
Mix the egg with a tablespoon or so of water for the egg wash. Place a tablespoon of filling onto the middle of each circle. brush around the edge with a little egg wash, then fold the circle in half over the filling. Using a fork, crimp the edges. Then brush egg wash on top and sprinkle with sugar. Finally, using a small knife, cut a slit or two into the top.
Do this for each circle of dough until you run out of dough or filling. Place about 6 or 7 hand pies on a baking sheet. Bake for about 15-20 minutes, until the pastry is golden brown on the outside. Eat hot or cold.