Ingredients:
• 600g leftover chicken
• 2 leeks
• 200g chorizo
• 2tbsp garlic puree (or 3 cloves)
• 200ml chicken stock
• 150g parmesan
• 1tbsp oregano, basil, black pepper & thyme
• 200g soft cheese
• 1 sheet puff pastry
• 1 egg/ 1tbsp milk

Method:
• Preheat oven to 200°c.
• Add thinly sliced leeks to the baking dish, along with the leftover cooked chicken, chorizo and garlic.
• Pour the chicken stock also to the dish, along with the soft cheese, parmesan and herbs. Mix well.
• Cover & bake for 20 minutes.
• Top with the puff pastry, brush with either, 1 egg or 1tbsp milk, and cut a vent in the middle of the pastry.
• Bake for another 20 minutes or until browned.
• Serve and enjoy with crusty bread.