Step #3: On a lightly floured surface, roll out dough to ½ inch thickness. Using a 3 inch round cookie cutter, cut dough into 6 rounds. Roll 1 round into a 6 inch circle.
Step #4: Spoon a heaping 2 tablespoons filling onto half of circle, leaving ½ inch border. Brush the edges with egg wash, then fold dough over filling.