Preheat oven to 375 degrees.
Place the thawed pastry sheets on a lightly floured surface.
Cut into equal size rectangles (whatever size you would like)
Place half the pastry pieces on a large baking sheet.
Add pie filling to rectangles, leaving 1/2 inch space around the sides.*
Cover pie filling with remaining pastry pieces.
Seal edges by gently pressing with a fork.
Brush tops with beaten egg.
Bake for approximately 25 minutes or until golden brown.
Let cool slightly and add glaze if desired.
*The amount of pie filling will vary depending on size rectangles you have. I used about a 1/4 cup for approximate 5 x 3 inch pastries.