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½tbsp white balsamic vinegar
When the dough is chilled, roll the pastry with a rolling pin while the dough is in the Ziploc® brand bag. This helps to keep the dough together and also minimizes mess on your work surface. Then, lightly dust the work surface, transfer the dough, and roll a little more—until it is ⅛ inch thick. Use a 4 inch circular cutter to cut the dough. Gather the scraps and re-roll again. You should have 12 rounds.
Place about 1 tbsp of filling into the center of each round of dough.
Take the remaining egg and separate it. Brush the edges of the dough with egg white, and fold the dough in half, pressing the edges together and crimping with a fork. Repeat for remaining rounds of dough.