Mix meat with pineapple and 1 cup BBQ sauce. Add more sauce until the mixture is moist, but not too runny. Serve remaining sauce on the side for dipping.

Cut each sheet of pastry into 3 strips along fold lines, and then cut each strip into 3 squares. You should have a total of nine squares from each pastry sheet. Roll each square out to form a larger piece of pastry. Place about 1/3 cup of meat mixture onto each square. Dip your fingertip in water and brush over the edges of pastry. Fold over, sealing edges with the tines of a fork. Use a sharp knife to make a cut in the center of each pastry to vent while cooking. Brush with egg for a shiny crust if desired.

Bake at 400 for 20-30 minutes until golden and pastry has cooked through. Serve with additional BBQ sauce on the side. Makes 18 hand pies.