Take out the Boursin cheese about 1hr before you’re ready to make the pastries. Alternatively, when ready to make, remove the Boursin from it’s packaging and microwave briefly so it’s spreadable. Take your pasty sheets out of the fridge 10 minutes before ready to make. Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6.

Using a sharp knife, slice both pastry sheets into 6 squares. Lie 6 of the pastry squares onto baking paper with a gap all the way round each one.

Divide the Boursin between each pastry squares, using a knife to spread it on, leaving about a centimetre border around it.

Add a light layer of cooked chicken or turkey, don’t pack it in and over fill. Unless the meat is already shredded, you can pull the breast pieces apart a little with your fingers as you add it to the pastries (see video above).

Top the chicken with a slice of gouda. Then top with a square of pastry from the second pastry sheet.

Fork all way round the pastry edges to seal them shut and then transfer to a baking sheet. Egg wash the top of each pastry and make a small V or X slit in the centre of each one.

Finally, grind a generous amount of black pepper over each one. Bake in the middle and bottom of the oven for 20 minutes, or until the pastry golden brown and the bottom is crispy and cooked through.