1 x 210g can EMMA Sliced Mushrooms in Brine, drained and chopped
125g cottage cheese with chives
125g cream cheese
1/2 cup grated cheddar cheese
2 eggs
pinch salt and pepper
1/2 cup finely chopped cooked chicken
5 sheets frozen prerolled flaky pastry
50 g butter, melted
poppy seeds

Mix the cheeses together well (do not soften the cream cheese first). Add the eggs, salt and pepper. Mix well. Fold in the chicken and well drained EMMA mushrooms.

Thaw out the pastry sheets and cut each into four squares. Place a heaped tablespoon of the mixture onto the centre of each pastry square. Dampen the pastry edges with a small amount of water and fold in half diagonally to form a triangle. Press along the two cut edges with a fork to seal. Prick the top with a fork.

Brush melted butter over the top and sprinkle with poppy seeds. Cook in a preheated moderate oven (180°C) for 20-25 minutes until golden brown.
Makes 20.