Take a bowl and add flour, salt and butter. Mix using your fingers until crumbly. Add cold water slowly. Mix until dough forms. Do not overwork it. Wrap and chill for 15 minutes.

Heat a pan on medium heat. Add a little butter. Cook onions and garlic until soft. Add chicken or vegetables. Cook for a few minutes. Stir gently so nothing sticks.

Add flour to the pan and mix well. Slowly pour in milk and cream. Stir continuously to avoid lumps. Cook until thick and smooth. Add salt, pepper and herbs for flavor.

Turn off the heat and let the filling cool slightly. This helps keep the pastry crisp later. Warm filling can make the dough soft. So, give it a few minutes.

Take the chilled dough and roll it on a flat surface. Make it thin but not too thin. Cut into squares or circles. This will hold the creamy filling nicely.

Place a spoon of filling in the center. Fold the dough over it. Press edges to seal well. You can use a fork to press edges. This keeps filling inside while baking.

Place pastries on a baking tray. Brush with beaten egg. Bake at 180°C for 25–30 minutes. The pastry should turn golden brown and crispy. Serve warm for best taste.