Preheat the oven to 200°C.
Season chicken strips with salt, pepper, and 15ml of smoked paprika.
Fry the chicken in hot vegetable oil until golden-brown and keep warm.
Melt butter in the same pan and fry lardons for 3 minutes before adding sliced onion for 5 minutes.
Incorporate sliced mushrooms and garlic then cook for 2 minutes.
Pour in the brandy and safely ignite to burn off the alcohol.
Add the stock, bring to a boil, and reduce the liquid volume by half.
Stir in soured cream and remaining paprika then simmer until the sauce thickens.
Return the chicken to the pan to heat through.
Distribute the chicken mixture among four individual ovenproof dishes.
Glaze the dish edges with beaten egg and press the pastry tops on firmly.
Brush the pastry with more egg and cut a steam vent in each lid.
Bake for 15 minutes until the pastry is golden and crisp.
Cool slightly before serving with pickled cabbage or beetroot.