Heat tablespoon of oil in frypan and seal chicken on both sides and remove and allow to cool.
In the same pan melt the butter then fry the mushrooms till well cooked and then sir in the flour and cook for 2 minutes.
Slowly pour in the chicken stock and milk while stirring constantly until all combined, approximately 5 minutes.
Cut the pastry in half diagonally (forming a triangle) and place 1 slice of ham and then the a chicken breast on top and then a 1/2 tablespoon cottage cheese and fold over the pastry, brush with egg wash and then place of a baking sheet, complete other 3.
Bake at 230C for 15 minutes.
Serve with the mushroom sauce and steamed vegetables.