1/3 cup margarine
3 cloves garlic, pounded
1/4 cup onions, diced
1 cup boled chicken meat, diced
1/4 cup mushrooms, sliced
1/2 cup celery, diced
1/2 cup red and green pepper, diced
1/3 cup soup stock
1/3 cup evaporated milk
salt, pepper, vetsin to taste
1 egg
2 tbsp. Knorr cream of mushroom powder

PASTRY:
3 cups flour
1 cup margarine
1/2 tsp. salt
1/3 cup cold water

Saute garlic and onions in margarine. Add next 4 ingredients. Dissolve mushroom powder in soup stock and add to mixture. Simmer for 5 minutes and add milk and egg and continue stirring. Set aside to cool.

Pastry:
Cut in margarine into dry ingredients. Add water and mix. From into a ball and divide into 24 pcs. Flatten into rounds and fit into muffin pans. Cook 30-35 minutes at 350 degrees F. or until done. Remove from pan and fill with chicken filling. Decorate top with sliced eggs and olives or pimiento strips. Makes 24 pcs.

Toast Cups [This may be used instead of pastry shell]

Remove crust from bread slices. Spread butter on one side and fit into muffin tins, buttered side down. Bake at 350 degrees F. for 10 minutes or until light brown.