In a small bowl, combine pecans, raspberries, and honey. Divide raspberry mixture between the pastry circles, spooning mixture into the very center of each circle. Place Brie rounds on top of raspberry mixture. Press down to spread mixture. Bring pastry up around Brie to enclose it completely, pleating and pinching edges to cover and seal. Cut off any excess pastry. Place, sealed sides down, on prepared baking sheet. In a small bowl, beat egg and the water with a fork; set aside.