Cut the chicken into small cubes and rough chop the cashew nuts
Sift the flour into a bowl and rub in 2 oz of the butter and the shortening (Crisco). Bring the pastry together with a little ice cold water.
On a lightly floured surface, roll out the pastry into 6 to 8 circles about the size of a saucer. Chill in the refrigerator covered in cling film until you are ready to use them.
In a saucepan melt the remaining butter and stir in the flour. Cook for 1 minute, then slowly add in the milk as you continue stirring. Cook until thick and smooth.
Add the chicken , mushrooms, cashew nuts and season to taste. Mix well
Preheat the oven to 375ºF while you assemble the pasty's.
Divide the mixture equally between the round. Moisten the edges of the pastry with a little cold water. Fold in half enclosing the filling and seal with a fork.
Place the pasty's on a lightly greased baking tray. Make a couple of small slits in the top for steam to escape. Brush with beaten egg and sprinkle with sesame seeds.
Bake for 20 minutes until nicely golden. Can be served hot or cold.
