When the dough has rise, preheat the oven to 200C (390F).
Divide the dough into 8 equal pieces and form each into an oval kayak type shape. Add 1-2 heaped tbps of the filling to the middle of each, and pinch the ends of the dough to make elongate the kayak shape. Roll the side edges of the dough towards the filling to contain it (check the recipe video below the nutritional facts to see this visually)
Once all the pide have been formed and filled, brush the edges with the egg wash (combine the egg and water together), and bake for 20-25 minutes until golden and bubbly.