In a small bowl, combine the salt and water. Stir to dissolve. Keep cold until ready to use.

Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces. Scatter over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is pea-sized.

Add the water mixture; pulse for several seconds until the dough begins to come into a ball but is not totally smooth. You should still see some butter chunks.

Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill for at least two hours.

Line two baking sheets with parchment paper. Preheat the oven to 400 F.

On a lightly floured surface, roll one disk of dough out to ¼ inch thickness.

Use a large Mickey Mouse cookie cutter to cut out 6 shapes. Place the cut out shapes on one of the prepared baking sheets.

Re-roll the leftover dough and cut it into long strips. These will become the mummy wrappings.

Scoop two tablespoons of Nutella onto the cut out Mickey shapes, spreading it in the center and ears.

Place the pie dough strips across the Mickey shapes to make the mummy wrappings.

Transfer the baking sheet with the pies to the refrigerator to chill for 15 minutes before baking. While the first batch of pies are chilling and baking, repeat the steps with the second round of dough.

Bake the hand pies for 15-20 minutes, util the dough is slightly puffy and lightly golden around the edges.

Remove the pies from the oven and nestle two candy eyes onto the top of each pie. If needed, use a dab of water or gel icing to help attach the eyes to the pies.

Enjoy warm or let cool to room temperature. Serve with sliced strawberries.