To make the filling, mix all the ingredients except for the pastry and egg in a bowl.
Prepare pastry and roll out to about 3 mm thick and, using a saucer or small plate as a guide, cut out as many 18–20 cm rounds as possible. Knead and reroll the trimmings until you have six rounds.
Spoon some ﬁlling onto one half of each round, brush the edges with water and fold in half to enclose the ﬁlling. Press the edges together to seal and decorate by marking with a teaspoon or fork handle.
Glaze with the beaten egg and bake on a greased baking sheet for 15 minutes. Reduce the oven temperature to 180°C and bake for 1 hour more. If the bridies brown too quickly, cover loosely with foil. Serve hot with cooked vegetables, or cold with a green salad.