Allow dough to rest at room temperature for 5 minutes. Roll dough out ¼-inch thick on a lightly floured surface. Cut out as many 4 ½-inch rounds. Gather, knead, and re-roll the dough to cut out additional rounds.
Place one tablespoon of chilled filling in the center of each dough round. Fold dough over to make a semi-circle (half-moon shape). Secure the edges with the tines of a fork.
Place assembled hand pies on a parchment lined baking sheet. Chill in the fridge for 30 minutes while frying oil heats up.
Fill a large pot (dutch oven or heavy bottomed pot works best) with 3-inches of vegetable oil or vegetable shortening. Use a candy thermometer to measure the temperature. Heat oil to 365°F.
Carefully place 3-4 hand pies at a time into hot oil. Do not overcrowd the pot. Cook for 2-3 minutes on each side, until golden in color.
Drain fried hand pies on wire rack or paper towel lined baking sheet. Keep an eye on candy thermometer and adjust heat according to maintain a constant cooking temperature.
Strawberry hand pies can be served warm or at room temperature. Dust hand pies with sifted powdered sugar before serving.