Pastry Finish Problem

Hey guys and gals,

I’m a chef trying to find a way to get a glossy finish on pastries that I’m deep-frying. If this is possible or if anyone has any suggestions I would appreciate it.

The pastry is a piroshki. Basically it’s a meat or vegetable pocket kind of like an empanada. The caveat is that I don’t have a working oven in this kitchen.

I’m working in a kitchen that hasn’t maintained its equipment well.

Thanks in advance for sharing your expertise.

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