Thank you for your replies. They were very usefull. Yesterdey I made my last try about pasty. And...........it was successful
3 C. flour (all purpose)
1 C. butter (It was vegetable margarin)
1 tea sp. salt
1 C. water
750-800 gr. Sliced chicken (After boiling)
1 tea sp. Wirchestshire Sauce
1 tea sp. Salt
1 tea sp. Black Pepper
3 tb sp. Flour
400-450 ml. Light Milk
1 tb sp.Yogurt (I think you can use Sour Creme)
125 gr. butter
I mixed flour and salt. Then cut the cold margarin into flour very finely. I had to use my hands to make crust. Then I added water to give a form. And I put it in refr. for freeze. with plastic cup.
I don't know how you make it but in here we prepare a sauce called "besamel":
Melt the butter in a cup with low fire. Then add flour and stir well until it come together and after a minute it will look like crust. Then add milk(not cold) slowly and stir very well and quick. It will form like pudding and set a side.
In other small cup; mix salt, wirchestshire sauce and black pepper. Then mix it into "besamel sauce". Stir well.
Add chicken into that sauce.
I'm sure you know other steps.
Now I will try to make softer dough. It changes by amount of butter, flour. And I will add a milk instead of water.
Thank you again...