In the lined springform pan, spoon in a generous and even layer of the fried rice.
Spoon in an even and generous layer of the short rib on top of the rice.
Spoon in an even and generous layer of the stir-fried kale.
Spoon in an even and generous layer of the stir-fried cabbage.
When you're done, there should be about 1/2" of dough on the sides above the filling. This will allow you to crimp it together with the lid of the pie.
Roll out the last third of your dough that was wrapped in cling film until it's big enough to cover the top of your pie. Place on top and crimp together with the sides of the pie until you've encased all the filling.
Use a knife to make some slashes on the top of the pie to vent the steam, or cut out a small circle in the middle — the latter is what I usually do.
Place the springform pan onto a baking sheet lined with foil to catch any drippings that might come out.
Brush the top of the pie with the egg wash and bake in the preheated oven for 30 minutes, then reduce the oven temperature to 325°F and keep baking for another 1 hour and 45 minutes until the dough is a rich golden brown. If the top crust is browning too quickly, cover it lightly with foil but keep it baking!
Let it cool completely in the tin on a wire rack. Once it's cooled, carefully unmold it from the tin and serve it at room temperature or warm. Refrigerate any leftovers.