Method
To make flaky pastry: Place flour, salt and butter in a mixing bowl. Mix till fine crumbs form. Add ice water and lime juice to bind. Knead lightly. Chill for 30 to 40 minutes.

Put dough on a lightly-floured surface and roll into an oblong shape, 38cm x 14cm. Cut pastry margarine into small pieces. Spread half the pastry margarine pieces on the centre of the rectangle.

Fold the left side of the rectangle to cover these margarine pieces. Dot or spread the remaining pastry margarine pieces on top of the fold. Then fold the right side of the rectangle to cover these magarine pieces.

Press the edges well to seal and roll out the pastry into a rectangle. Refrigerate for 15 minutes.

Repeat this process two times then roll out pastry into a rectangle again. Cut pastry into rounds. Use one piece to line a tart mould. Add filling and egg wash the rim, then cover with another piece of round pastry. Egg wash the top and bake in a preheated oven at 220°C for 25 minutes.

To make filling: Heat 1 tbsp butter in wok, then saute onions until soft. Add chicken and button mushrooms. Stir-fry well. Add carrots, celery, potatoes and cream of mushroom soup. Blend in seasoning. Cook for two to three minutes. Add thickening and green peas. Dish out to cool.

For variation: Brush four ramekins with melted butter. Spoon filling into prepared ramekins. Cut four circles of pastry slightly larger than the tops of the ramekins, and make a small slit in the centre of each with a sharp knife.

Place circles over the fillings and press the rims to seal. Brush with egg glaze and bake in a preheated oven at 220°C for 20 to 25 minutes or until pastry turns golden brown.