What to do with egg whites x and rich shortcrust pastry

Ingredients

1)Aussie Sausage Roll filling:

• 400 g sausage meat
• 250 g beef mince
• 1 onion
• 1 carrot
• 1 small stalk celery
• 1 tablespoon olive oil
• salt
• pepper
• 2 egg whites (or one whole egg)
• 3/4 cup packaged bread crumbs

2)Rich Shortcrust Pastry:

• 240 g '00' flour for preference, otherwise regular plain flour will work
• 60 g butter, cold and cut into small dice
• 60 g lard, cold and cut into small dice
• 2 egg yolk
• 2 teaspoons yoghurt or one of either creme fraiche, sour cream, orange juice, lemon juice
• (1 egg and a little milk for egg wash)

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Preparation

• 1)Aussie Sausage Roll filling:
  Finely chop or process onion. In a pan, heat the oil and add the onion to saute until soft, adding a little salt to stop the onion colouring. While the onion is softening, process the carrot and celery (or, if doing by hand grate and chop before beginning the onion). When the onion is soft, add the other vegetables and saute for a few minutes until nearly cooked. Put the vegetables into a bowl to cool. Tend to use frozen egg whites here, so add the frozen egg white, which cools the vegetables as the veg defrost the egg white. If you have defrosted egg white or are using a whole egg, wait for the veg to cool before adding. Add all the other ingredients apart from the crumbs once the vegetables have cooled. The best way to mix this together is to use your hands, but if you are squeamish, then a wooden spoon will work. Holding off on about half of the breadcrumbs, add these, and work them in, then make a judgement call on if you need the rest. You want a relatively dry, but sticky mixture. You can then add this to your pastry. This amount makes enough for a pastry using the method on hyperlink with 360g flour, 180g fat and 3 tsp acid (lemon juice/yoghurt/sour cream) along with enough salted ice water to almost bring mixture together in processor. The rolls will take about 25 minutes at 220C.
• 2)Rich Shortcrust Pastry:
  Measure the flour into bowl and add the butter and lard and pop into the freezer for about ten minutes. Beat the egg yolk with a pinch of salt and your preferred acid ingredient. Leave these in the fridge. Set aside some iced water in the fridge as well. Put the fat and flour in a food processor and when the mixture is whizzed into a grainy consistency add the egg yolk mix. Add enough iced water to moisten the flour until it almost comes together then turn off the processor. Tip mixture onto work surface and bring together with your hands. Roll mixture into a tube shape and cut in a slightly off centre half. Roll each piece into a disk, noting which disk is a little larger. Wrap each disk separately in cling wrap and rest in the fridge for at least a half hour, or until ready to use. Grease a 23cm pie dish. Place disk of pastry on one piece of cling wrap, and then place another piece of cling wrap on the top and roll out the larger disk to slightly larger than the pie dish. Pop back in the fridge to rest. Preheat oven to 200c, cover dish with baking paper and weight it down with baking beans or similar. Bake for about 15 minutes. Remove from oven, remove beans and liner, cover the edges of the pie with foil, and pop back into the oven for another 5 minutes. You can leave pie at this stage far ahead of time.