Part 4/6:
Rolling and Shaping the Dough
On a floured work surface, roll out the pie crust until you reach your desired thickness. I used a bowl to create the pie shapes, but feel free to utilize any object that serves your purpose. Once you’ve cut out the desired shapes, fill them with the meat mixture, then brush the edges with the egg wash.
Carefully flip the dough over to cover the filling, and seal the edges either by pressing them with your fingers or using a fork for a decorative touch. Repeat this process until all your filling is used up.