Line 2 cookie sheets with parchment paper and preheat the oven to 350 degrees Fahrenheit.
Remove one piece of dough from the freezer. Turn the dough onto a floured surface and roll out a 9x12 inch rectangle to about 1/8 of an inch in thickness. If you can't get a 9x12 inch rectangle, get as close as you can. If its a square, its a square. No one is judging you. Trim the edges of the dough with a pizza cutter or a knife to make a nice rectangle (Or a square. Still not judging you)
Using a square biscuit cutter, as many 3x3 inch squares as you can. Alternatively, you can use a pizza cutter, cutting each side into quarters, creating the squares. We're trying to cut 12 small squares. Note: You may have to re-roll the dough to get the 12 squares. If this is the case, gather the dough pieces into a rough square. Freeze for a few minutes, then roll and cut once more. Place the squares onto your prepared cookie sheet and place the sheet in the refrigerator to chill as you cut the second piece of dough in the same way as the first. Remove the first batch of squares from the refrigerator and place the newly cut batch of squares in the refrigerator to chill.
Are you ready to fill? Let's fill. Remove the filling, jam, and glaze from the fridge. Spoon about 1 teaspoon of filling onto the center of the dough square. Spoon about 1 teaspoon of jam either on top or next to it. Repeat with all dough squares.
Remove the second batch of dough squares from the refrigerator and use them to top the filled dough squares. Crimp the sides with a floured fork. Use the tines of the fork to create a few vent hole on surface of each mini pie. Brush the surface with beaten egg and place in the oven. Bake for 25 to 30 minutes until the tops are golden brown. Remove from the oven and allow to cool completely before glazing.