Preheat oven to 200c.

Melt the butter in a saucepan over a medium high heat, then once melted add the chicken stock cube and whisk before adding the flour and whisking again until a clumpy mixture is formed.

Add the milk little by little mixing constantly until a smooth roux has formed.

Add the chopped mushrooms and chicken to the sauce and mix well.

Keep the sauce on a low heat stirring regularly for around 5 minutes until the mushrooms turn soft.

Roll out a sheet of puff pastry and slice it into four even rectangular shapes.

Evenly divide the chicken and mushroom filling mixture between them to the centre of each pastry using a spoon, careful not to overfill.

Bring the four corners of the pastry to the middle where the filling is and press the sides together with your fingers to create a parcel shape.

They don’t need to be perfect, mine certainly aren’t (but that’s what makes it look authentic!).

Give them an optional egg wash by brushing them with a whisked egg and bake them in the oven for 20 minutes until crisp and golden.