Directions

1. Preheat oven per instructions on the box of pastry. Unrolled thawed pastry dough on a lightly floured surface. 
2. Divide evenly into 8 rectangles.
3. In a small bowl beat the egg with water. Using a pastry brush or your fingertips, brush the edges of the 8 rectangles with the egg mixture.
4. Divide fillings evenly between 4 of the rectangles. Top with the other 4 rectangles, egg edges together. Press the edges with the tines of a fork to make a tight seal.
5. Transfer pies to a greased or parchment lined baking sheet. Brush the tops with the remaining egg mixture.
6. Using a sharp knife, make a small X on the top of each pie to act as a vent.
7. Bake in the oven for 20 - 25 minutes, or until golden brown on top.