Preheat oven to 375F.
Line a baking sheet with parchment paper.
In a large pan over medium heat, cook the Goetta until browned.
Transfer to a paper towel-lined plate.
Whisk 5 of the eggs with salt and pepper and soft scramble in the pan.
On a lightly floured surface, roll out the pastry sheet to about 12×12″.
Trim the edges and cut into four 6×6″ squares.
In a small bowl, whisk together the last egg and tablespoon of water to make the egg wash.
Spoon and divide the filling among the 4 squares.
Brush the edges with egg wash.
Fold over and seal the edges with a fork.
Cut small slits in each pie for ventilation and brush the surface with egg wash.
Bake for 20-25 minutes until golden brown.
