Preheat the oven to 200°C .
Cut the chicken in to small cubes. Peel and dice the red pepper. Thinly slice the mushrooms. Juice the lime. Pick and roughly chop the coriander leaves.
Mix these ingredients with the crème fraiche and season with salt and freshly ground pepper.
Cut each brick pastry sheet in to 3 pieces and brush with melted butter. Place a spoonful of the chicken mixture on to the pastry and fold up in to a triangle.
Bake in the oven for 10 minutes.
«These samosa-like starters can also be pan-fried with a little olive oil.»