Ham Hand Pies with Onions and Thyme

Ham already brings smoke and salt to the table, so this recipe builds around that with sweet onions, thyme, and a flaky crust. The result feels closer to a bakery case specialty than a leftovers project.

1 1/2 pounds cooked ham, chopped
2 onions
4 thyme sprigs
1 package pie dough or puff pastry
1 egg
1 tablespoon butter
Kosher salt
Black pepper

Cook the onions slowly in butter until deeply golden and sweet, then add the thyme and cook 30 seconds longer.
Mix the onions with the chopped ham and let the filling cool so it does not soften the dough.
Cut the pastry into rounds or rectangles, portion the filling, and seal the edges firmly with a fork.
Brush with egg wash and bake at 400 degrees Fahrenheit until the crust is bronzed and crisp, 22 to 28 minutes.
Rest the pies for 5 minutes before serving so the filling settles back into the pastry.

These travel well. Reheat in a hot oven to recover the crisp exterior.