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Egg (yolk or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.
Create an egg wash by beating the egg and the water together lightly.
Beat the eggs with the water to make an egg wash.
Place the meat in the center of the pastry sheet, fold over the longer sides and seal them with the egg wash.
If necessary, trim the ends of the pastry so they are long enough to enclose the ends of the beef and secure the pastry with egg wash.
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