Heat oven to 450º and line a baking sheet with parchment or a nonstick baking mat.

Lightly flour your work surface and roll the dough ¼-inch thick. Using a round cutter (mine was just under 4 inches), cut as many rounds as you can. Re-roll the dough and repeat. Top each circle with 1½ teaspoons of ham and about 2 teaspoons of cheese.

Brush the edges of each round with the egg wash, fold in half and press to seal. Use a fork to crimp the edges. Place on prepared baking sheet. Brush each pie with the egg wash and sprinkle the sea salt over the tops. Bake for about 10 minutes, or until the crust is golden. Serve immediately or enjoy at room temperature.