RECIPE:
Mix flour, turmeric, curry powder, salt and pepper. Add the cold diced butter. Using your fingers, rub into flour until it resembles coarse crumbs. Its better to stop early - never over-handle, so don't worry if there are still some chunks of butter.

Make a well in the center. Combine sour cream and vinegar and up to 2 tablespoons boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Transfer to a work surface lightly dusted with flour and knead into a ball. Again, don't overwork.

Chill for at least 30 minutes to rest.

FILLING:
Stir-fry mushrooms, tofu and green onions in oil.

Add mushroom powder dissolved in soy sauce and add to the vegetables. Toss well over heat for a few minutes. Set aside to cool.

Roll out pastry and line small pie tins. Blind bake.

Divide cold mixture between pie tins.

Cut out pastry to form lids and place over filling. Secure edges by pressing with a fork. Crimp nicely.

Cut several slits in the surface to allow steam to escape and chill for 30 minutes.

Preheat oven to 410°F.

Brush pastry lids with egg glaze and bake for about 20 minutes until golden brown.