Mushroom and chicken pies

Preheat the oven to 220 ºC. Make a thick white sauce using the butter, soup, flour and milk. Fry the onion and mushrooms in a little heated oil until tender and add to the white sauce along with the chicken. Season with salt and pepper and a little sherry to taste. Allow to cool.
Roll out 1 kg of bulk pastry (see recipe) until 3 mm thick and cut out 14-cm circles. Spoon about 15 ml (1 T) of the filling on one half of each circle, brush the edges with water and fold the pastry over to make a crescent. Press the edges down well with your fingers and then with a fork. Brush with an egg-and-milk mixture and bake for about 20 minutes until golden brown and done. Makes 20 pies.