I just roll out two seven or 8 inch squares then evenly space my filling in four dollops on one dough square, egg wash around each dollop and then I top with another seven inch dough square. I then use square and round ~3.5 or 4 inch cutters to cut each pie. this seals the edges and allows the edges to puff during baking. Actually, you can use any shape cutter. I use a gluten free dough.

• Reply