|Butter||1⁄2 Ounce (15 Grams)|
|Button mushrooms||12 Ounce, halved (375 Grams)|
|Onions spring||3 , chopped|
|Cooked chicken||2 Pound, skinned and finely chopped (1 Kilogram)|
|Sour cream||6 Ounce (3/4 Cup / 185 Grams)|
|Freshly ground black pepper||To Taste|
|Prepared shortcrust pastry||1 Pound (500 Grams)|
|Egg||1 , lightly beaten|
1. Melt butter in a frying pan, add mushrooms and spring onions and cook for 3 minutes. Remove pan from heat, add chicken, sour cream and black pepper to taste and set aside.
2. Roll out pastry to 5 mm / 1/4 in thick and cut out four 18 cm / 7 in rounds. Divide chicken mixture into four portions and place one portion on one half of each pastry round. Fold over other half of pastry and press edges to seal. Place parcels on a baking tray, brush with egg and bake for 15 minutes or until pastry is golden.