Heat oven to 350°F.
Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick.
Using a pizza cutter, trim off the rough edges and then cut into small sections, about 4 inches by 5 inches. I divided the dough into thirds lengthwise, and then halves width wise. You can see that my rectangles are not perfect and that is just fine.
Beat egg in a bowl and grab a pastry brush. Brush the edges of the pieces of dough lightly with the egg.
Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges. Top with the remaining pieces of dough.
Use a fork to press the edges together going in about 1/2 inch from the edge. (The first couple times I made this I just barely made marks with the fork and when they baked you could not tell. I prefer the look of a larger fork impression.)
Generously brush the entire top of the pastry with the egg.
Place the pastry on a parchment lined baking sheet and bake for about 20 minutes. When done, pastries should be golden brown and puffed up.