• puff pastry
• 1 egg
• leeks
• butter
• oil
• 1 tablespoon plain flour
• shredded chicken
• ham
• 1 tablespoon dijon mustard
• broccoli and carrots to serve

1. Preheat over at 185. Cut puff pastry into small squares or rectangles. Brush with egg. You could make a nice pattern if you fancy.
2. Bake for 15 minutes. Fry leaks and butter in oil. Add more butter and a tablespoon of plain flour for a minute or two.
3. Add chicken stock until it forms a thick filling. Add your shredded chicken and ham and Dijon mustard.
4. When the pastry is done cool it down and slice in half.
5. Fill with filling and serve with broccoli and carrots.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey