In a food processor combine the cream cheese, butter, AP flour and sea salt. Pulse until the mixture comes together. Remove the dough from the food processor and divide into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 425 degrees F.

Once the dough has chilled, remove from the plastic wrap and roll out on a floured surface till the dough is a little less than 1/4 of an inch think.

Using a large cookie cutter, about 5 inches in diameter, cut circles out of the dough. You can roll out the excess dough and repeat this process until no dough remains.

In the center of each circle, add 1 tsp of pizza sauce, 2 tsp of mozzarella, and 2 tsp of pepperoni along with a sprinkle of oregano.

In a small bowl, whisk together the egg and the milk to make the egg wash.

Egg wash the edges of the circle and fold over to close the hand pie. Using your thumb, seal the edges closed.

Place the hand pies on a piece of parchment paper and brush the egg wash mixture over the tops. Cut a thin slice into the top of each hand pie as a vent.

Bake the hand pies for 15-20 minutes until they are golden brown and the crust appears flaky.

Remove from oven and serve immediately with a side of pizza sauce if desired.