Take the pie crusts out of the refrigerator to soften, as directed on the box. Preheat the oven to 400 degrees. Line a baking sheet with foil and drizzle it with ½ tablespoon olive oil, then brush the oil around to coat the foil.

Add 1 tablespoon of olive oil to a cast iron skillet and heat over high heat until shimmering. Drain the corn, add it to the skillet, and saute over high heat for two minutes, stirring occasionally. Stir in the chili powder and cumin and continue to saute for another three minutes, stirring often and scraping the browned bits up from the bottom of the pan.

Meanwhile, rinse and drain the black beans.

Once the corn is browned, reduce heat to medium-low. Stir in the mashed potatoes, black beans, and cheese until the cheese is melted and ingredients are nicely combined. Turn off the heat under the pan.

Unroll the pie crusts and cut each crust into three equal wedges, so that you have six pieces total. Spoon equal amounts of the potato mixture onto each of the pie crust wedges.

Fold each wedge in half over the filling, then crimp the edges together. Arrange hand pies in a single layer on the prepared baking sheet.

Beat the egg with 1 teaspoon water to make an egg wash. Brush each hand pie with the egg wash so that they brown nicely, then cut a couple of small slits in the top of each to let steam escape (unless they’re already cracked, like my overfilled ones here!). Top each hand pie with a little sea salt, to taste.

Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Serve the finished hand pies with salsa, and optionally with sour cream and avocado as well.