Of course you can just cut the rolled dough with a knife into desired shapes, then crimp to seal the filling, or use a dumpling maker, but I favor this little "Tart Master" as recommended by the late cook book author, Lee Bailey. They make quick work of either savory or sweet little pies/tarts.
I haven't checked, but they still may be available. I haven't been able to locate a website for the company, so it would be best to telephone.
Update: A very kind reader let me know that The Pampered Chef, Ltd. also offers a similar mold/press as the one in the photos. Thank you so much for the information!