Roll pastry 1/8 inch thick and cut into 3 inch circles.
Moisten the edge of half the circle and place a teaspoon of raspberry preserves in center.
Fold 1/2 of the circle over the other, making the edges meet.
Press edges together firmly and mark with the floured tines of a fork.
Brush with beaten egg and prick the top.
Chill, then bake in a very hot oven (450Â° F.) 12 to 15 minutes.
Sprinkle with sugar .