In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

Gradually stir in the cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two balls, flatten them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and drain on paper towels.

In the same skillet, scramble the eggs until fully cooked. Add the bacon, cheddar cheese, black pepper, and garlic powder, stirring until combined. Remove from heat and let cool slightly.

Preheat your oven to 400°F (200°C). On a floured surface, roll out one disk of dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Place a spoonful of the bacon and egg mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Crimp with a fork for a decorative finish.

Repeat the rolling and filling process with the second disk of dough. Place the hand pies on a baking sheet lined with parchment paper.

Beat the remaining egg and brush it over the top of each hand pie for a golden finish.

Bake for 20-25 minutes or until the hand pies are golden brown. Let them cool slightly before serving.