In bowl add flour and margarine. Using fork or pastry blade to blend ingredients together till the mixture looks course like sand or crumbs.
Add a tablespoon of water at a time to flour mixture, till ball forms.
Split in two, wrap in plastic wrap and freeze for 20 minutes.
Preheat oven 350 F. Line 2 baking sheets with parchment paper or Silpat.
In a medium size bowl add pie filling, pecans and chocolate chips.
Remove one dough ball from freeze. Cover your working area with flour. Roll dough out to a thickness of 1/8 inch. Using a round cookie cutter 3 inches in diameter cut 5 circles. Remaining scraps can be added to the other dough.
Place circles on baking sheet, add 1 tablespoon of pie filling in the center.
Close and press edges with a fork to seal. Using an egg wash brush the tops and sides. Pull remaining dough out of freezer and repeat steps.
Bake for 35 minutes or until golden brown.
Notes
There will be about 2 cups of filling left that can be used to make more hand pies.