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Heat a drizzle of oil in a large non-stick saucepan. Add the bacon lardons and shallots and fry on a medium for 5 minutes
Stir in the paprika and flour on the heat until it's absorbed into the oil
Slowly add the stock a little at a time. Stir continuously until it comes to the boil each time, before adding more liquid
Stir in the spinach and soft cheese and season with black pepper (not salt as the bacon gives it enough)
Divide between 4 small pie dishes
Heat the oven to 190C (fan)
Place the sheet of puff pastry on the worktop. Evenly spread grated cheese on one half of the pastry (lengthways) before folding the other half of the pastry over the top of the cheese. Press down gently.
Cut the pastry lengthways into 4 equal strips.
Pick up one of the strips and twist the ends of the pastry in opposite directions until you have the desired twistiness!
Turn the twisted length of pastry into a coil, leaving space between the turns so the pastry can puff up and carefully place it on the pie. Repeat with the rest of the pastry strips.
Bake for 25 mins or until cooked through