Deep Dish Tuna Pie

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1 can (12 1/2 to 13 ounce) tuna, drained 1 package (10 ounce) frozen broccoli, thawed 1 can (8 ounce) water chestnuts 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 to 1 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 2 cups milk 1 cup shredded Jarlsberg or Swiss cheese 1/4 cup Parmesan cheese 1 egg, beaten 1 teaspoon water Drain tuna. Cut broccoli into 2-inch lengths. Slice water chestnuts. In saucepan, melt butter. Add flour, salt, black pepper and paprika. Slowly add milk, whisking to keep sauce smooth. Cook until thickened and smooth. Mix tuna, broccoli and water chestnuts into sauce. Blend in cheeses. Tuen into a 2-quart shallow baking dish. Roll out pastry to fit top of dish. Trim edges. Use trimmings to decorate top of pie. Mix egg and water. Brush pie and pastry cut-outs with mixture. Bake at 375F for 40 to 45 minutes until pastry is golden. 4 to 6 servings