• If your puff pastry is frozen, set out to thaw in advance.
• Preheat oven to 450°F.
• Thinly dice the peppers and onion.
• Heat a drizzle of olive oil in a skillet. Sautee the onion and pepper, stirring infrequently, until browned and crispy, about ten minutes. Season with salt and the onion & garlic spice blend, then set aside.
• While the onions and peppers cook, wash and dice the mushrooms.
• Melt butter in the skillet, and add the mushrooms. Add steak seasoning. Sautee, stirring infrequently, until the mushrooms are reduced in size and starting to brown, about 8 minutes.
• Stir in the flour until the mushrooms are coated.
• Add the vegetable broth. Continue cooking for 3-5 minutes until the broth is reduced to a thick gravy. Remove from heat.
• While the mushrooms cook, grate the mozzarella cheese.

Assemble the Hand Pies

• Crack the egg into a small bowl and beat with a splash of water. Set aside. 
• Slightly roll out the puff pastry. Cut into 4 pieces, and arrange on a baking sheet.
• Put a layer of cheese on the bottom right triangle of each sheet. Add a layer of mushrooms, a layer of the pepper onion mixture, and another layer of cheese. (you will likely have some of each component left over)
• Fold the opposite corner down to form a triangle.
• Press edges with a fork to seal. Cut two steam vents into the top of each hand pie.
• Use a brush to lightly coat the top of each hand pie with the egg wash. Sprinkle with sesame seeds.
• Bake for 15 - 20 minutes, until golden brown.
• Serve with a side of vegetables and a dipping sauce (we like to mix together 1 part mayonnaise and 1 part mustard).