If time allows, defrost "en Croûte" entrées for up to 2 hours in refrigerator. Place product 2" apart on a non-stick baking pan. In a small bowl, blend an egg thoroughly with 1T. water and "paint" the pastry with the egg mixture, using a pastry brush. Bake in pre-heated oven at 425°F. for first 15 minutes; check after 15 minutes and cover pastry with foil if it is browning too quickly; lower temperature to 375°F. Continue to cook for 15 to 20 minutes or until internal temperature of 160°F. is reached. Refrigerate leftovers promptly.