Preheat the oven 425. Line a baking sheets with parchment paper; set aside.
Using a rolling pin and working quickly on a lightly floured surface, remove the pie crusts from the tins and roll them so they're flat.
Cut from each pie crust 4 31/2 inch wide circles and place them on your baking sheet. Place the baking sheet in the refrigerator as you repeat for the other pie crust.
Add the new circles to the prepared baking sheet.
Brush edges of 4 circles with beaten egg. Put a bit of mustard in the center of the circle and then stack two strips of cheese, ham and pickle. Place remaining circles on top. Using a fork, crimp 1/4-inch around edges to seal. Place in the refrigerator to chill for 5 minutes.
Score dough, forming an X in the center of each pie. Brush tops of pie with beaten egg.
Bake pies until edges are golden brown, about 15 - 17 minutes. Let cool on baking sheet for 5 minutes; transfer to wire rack to finish cooling.
Hand pies can be stored in an airtight container in the refrigerator for 5 days.
