| 1 | Melt butter in a saucepan. |
| 2 | Add mushrooms, onion and garam masala and cook 2 minutes. |
| 3 | Stir in ?cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. |
| 4 | Reduce heat and cook 2 minutes, stirring constantly. |
| 5 | Remove from heat and stir in chicken, corn, salt and pepper; cool. |
| 6 | Sift remaining flour into a bowl. |
| 7 | Add ?teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. |
| 8 | Add cold water and mix to form a fairly firm dough. |
| 9 | Knead gently until smooth. |
| 10 | Preheat oven to 375°F. |
| 11 | (175"c).. |
| 12 | Preheat a baking sheet. |
| 13 | Cut off 2/3 of pastry and cut in 4 equal pieces. |
| 14 | Roll each piece to a 7" circle. |
| 15 | Line 4 (5") fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. |
| 16 | Press pastry well into flutes but do not trim top edge. |
| 17 | Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6" circle. |
| 18 | Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. |
| 19 | Dampen edges of pastry in pans and cover with pastry circles. |
| 20 | Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. |
| 21 | Make a small hole in center of each pie. |
| 22 | Reroll pastry trimmings and cut out leaves to decorate pies. |
| 23 | Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. |
| 24 | Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. |
| 25 | Cool before carefully removing from pans. |
| 26 | Garnish with tomato slices and parsley sprigs, if desired, and serve cold. |
| 27 | Variation: substitute curry powder for garam masala or try a mixture ofóóçóóó¦ each |
