Divide the dough into 8 pieces and roll each piece into a circle with a 12–13cm diameter – about the size of a saucer. Divide the filling into 8 portions. Take a circle of pastry and place a portion of filling in a line along the middle of the circle. Brush the exposed pastry with the beaten egg, then bring the 2 halves
together, and seal, crimping the edges Cornish-pasty style. Repeat to make all the pasties, then brush them with beaten egg and place them on a baking tray lined with baking paper.