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1
Melt butter in a saucepan.
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2
Add mushrooms, onion and Garam Masala and cook 2 minutes.
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3
Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly.
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4
Reduce heat and cook 2 minutes, stirring constantly.
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5
Remove from heat and stir in chicken, corn, salt and pepper; cool.
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6
Sift remaining flour into a bowl.
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7
Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs.
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8
Add cold water and mix to form a fairly firm dough.
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9
Knead gently until smooth.
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10
Preheat oven to 375F (190C).
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11
Preheat a baking sheet.
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12
Cut off 23 of pastry and cut in 4 equal pieces.
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13
Roll each piece to a 7 inch circle.
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14
Line 4 (5 inch) fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly.
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15
Press pastry well into flutes but do not trim top edge.
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16
Cut remaining 13 of pastry in 4 equal pieces and roll each piece to a 6 inch circle.
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17
Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces.
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18
Dampen edges of pastry in pans and cover with pastry circles.
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19
Seal edges well and trim by pressing pastry edges firmly flat blade of a knife.
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20
Make a small hole in center of each pie.
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21
Reroll pastry trimmings and cut out leaves to decorate pies.
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22
Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg.
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23
Place flan pans on preheat baking sheet and bake in a preheated oven 40 to 45 minutes or until pastry is golden brown and filling is heated through.
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24
Cool before carefully removing from pans.
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25
Garnish with tomato slices and parsley sprigs, if desired, and serve cold.
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26
VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of each.
