250g (8oz) plain flour
65g (2 1/2 oz) butter
50g (2oz) vegetable fat
15g (1/2oz) plain flour
150ml (1/4 pint) milk
125g (4oz) cooked chicken
175g (6oz) mushrooms, chopped
25g (1oz) cashew nuts, chopped
salt and freshly ground black pepper
beaten egg or milk to glaze
1 teaspoon sesame seeds

Sift the flour into a bowl and rub in 50g (2oz) butter and the vegetable fat.
Add sufficient cold water to bind.
Roll out the pastry and cut 6-8 rounds using a saucer.
Chill until required.
Melt the remaining butter and stir in the flour.
Cook for 1 minute.
Gradually stir in the milk and cook until thick and smooth.
Add the chicken, mushrooms, cashew nuts and seasoning to taste, mix well.
Divide the mixture between the pastry rounds and moisten the edges with a little water.
Fold in half to enclose the filling and press to seal.
Place on a lightly greased baking tray and brush with beaten egg or milk.
Sprinkle with sesame seeds and place in a preheated oven 190°C, 375°F, Gas Mark 5 for 20 minutes or until well risen and golden.
Serve hot or cold.