1 tbs olive oil

250 g fresh chicken breast, diced

1 leek

1 tbs plain flour

300 ml chicken stock

100 g crème fraiche

1 tbs dijon mustard

100 g savoy cabbage, finely sliced

100 g spring greens, finely sliced

300 g puff pastry

1 egg, beaten

Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then add the leeks and fry for another 5 mins.

Sprinkle the flour over the chicken and leeks and stir until combined then add the stock, crème fraiche and mustard and stir well, bubble for a few minutes until thickened.

Add the cabbage and greens and cook for a further 3 minutes then remove from heat and allow to cool.

Roll out the pastry and cut into 4 squares, approximately 15cm x 15cm then place ¼ of the chicken onto one half diagonally, brush the edges with the beaten egg then fold pastry over and crimp to seal.

Brush the remaining egg glaze over the pasties and cut a small steam hole in the middle, transfer to a flat baking tray.

Bake for 30 mins until golden and puffed. Serve with buttery mashed potato and more steamed greens.

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