Line a baking tray with a piece of parchment paper or a silpat mat and set aside.
In a medium bowl, mix together the egg, ground beef, breadcrumbs and spices until well combined.
Set aside and wash your hands.
Cut each pie crust into 3 equal strips lengthwise, so you have 6 strips.
Divide the ground meat mixture into 6 equal portions and rolls each portion into a log.
Place each ground meat mixture log into the middle of each strip of pie dough.
Fold the pie dough over and around the ground meat and create a seam to seal the edges together.
Slice each roll into 6 pieces. (You can leave it like this, or you can kind of pull/shape the dough to form more of a pocket for the filling - either way is fine).
Place the meat roll onto the prepared baking tray.
Brush each meat pocket with an egg wash (1 egg mixed with 1 tsp water) and slice a few cuts into the top of each pocket with a sharp knife to allow steam to escape during baking.
Bake for 15-20 minutes or until golden brown.
Cool on a wire rack for a few minutes, and then enjoy!