Roll out one quarter of the dough into a rectangle (20 × 4 inches). The dough will be about one-eighth inch thick. Place one cup of one of the fillings (chicken filling and chicken-liver filling take especially well to this method of shaping) down the center of the strip in a sausage shape slightly flattened on top.
Draw one of the edges over the filling and press slightly. Moisten the other edge with egg white and draw up to seal the filling in. Roll the filled pastry onto a cookie sheet with the seam side down. Chill for at least one hour. Cut the roll slantwise into one-inch slices and separate slightly. Brush with lightly beaten egg mixed with one tablespoon of water and bake in a
Roll out one quarter of the pastry until it is about one-eighth inch thick. Cut into three-inch rounds or squares. Place one-half teaspoon of one of the fillings in the middle of each round or square and fold over to make half-moons or triangles, sealing the edges with egg white or water. Pinch or flute the edges. Place the turnovers on an ungreased baking sheet and chill or freeze before baking. Brush the surface with lightly beaten egg and make a pinpoint hole to allow steam to escape.
Each quarter of the dough will make about a dozen pieces. Smaller rounds (two inches) can be stacked atop each other with the filling in between to give round shapes.