1. Roll out the puff pastry to around 2cm in thickness and cut to required size, allow to rest for 5 minutes.

  2. Score the centre with a small cutter and brush well with Macphie GlenGlaze®.

  3. Place into a pre-heated oven at 190°C for 8-10 minutes until fully cooked and golden brown.

  4. Meanwhile, dice the chicken and cook in a frying pan. Once almost cooked, shred the leeks and add to the frying pan for a further 3 minutes.

  5. Add Macphie Béchamel with Butter Sauce and heat through, add a small amount of English mustard to taste.

  6. Once the puff pastry is cooked, carefully remove the centre (where you scored) with a sharp knife and fill with the hot chicken and leek mix.