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Preheat the oven to 400°F. In a small bowl, whisk together the egg and the water until homogeneous.
Unfold the puff pastry. Cut it into nine squares with a pizza cutter roller.
Place 1 teaspoon of Nutella or Peanut butter in the center of each square. Sprinkle the tops with orange zest or chocolate chips. Editor’s Tip: I know it’s so tempting to dollop a huge mound of Nutella, but it will, unfortunately, spill out during baking, leaving the hand pies a mess. Stick with 1 teaspoon.
Brush the edges of the puff pastry with the egg mixture. This will help adhere the puff pastry together.
Fold one corner over the filling to the other corner, forming a triangle. Using a fork's tines, press down the edges to seal. Transfer the hand pies to an ungreased baking sheet. Editor’s Tip: Really make sure the dough is pressed down into the other dough. We’re not making dough indents just for looks!
Slide the tray into the oven and bake until the puff pastry is golden brown and cooked through, 17 minutes. Cool the hand pies slightly at room temperature.
In a small bowl, stir together the confectioners' sugar, orange juice and orange zest. Drizzle the icing over the hand pies. If desired, warm additional Nutella in a microwave and drizzle that over the tops too. Serve and enjoy!