Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Unroll the pie crust and cut out 10 mini circles with a 3.5-inch biscuit cutter (or glass which is what I sued). You will need to reroll scraps to get 10 circles.
Spoon a tablespoon of filling in the center of each circle.
Fold in half and pinch edges completely.
Fold pinched edges over and press with the tines of a fork to seal.
Poke fork in the top center of the hand pies to prevent bursting.
Brush each hand pie with the egg white.
Place into the oven and bake for 12-15 minutes, or until golden brown.
Remove from the oven to cool.
While the pies are baking, make the frosting by combining the powdered sugar with the milk in a bowl and mix until well combined.
Dip the warm hand pies in the frosting (both sides) then place back on the silpat mat to set.