Place pan on medium heat and drizzle with 1 tbsp vegetable oil
Once hot, add garlic and leeks and fry for a few minutes until softened
Add chopped chicken, paprika, oregano, salt, and black pepper and stir and fry for 8 minutes
Sprinkle in flour, stir, then pour in single cream, chicken stock, and frozen peas and stir to combine
Simmer for 5 minutes while preheating oven to 200°C/180°C fan
Remove from heat and arrange puff pastry squares onto the chicken sauce to cover
Brush pastry with egg wash and place in oven for 25 minutes until golden and bubbling
Serve and enjoy
