1-First, sear the chicken briefly to caramelize it for added flavor.

2-Then, sauté the diced onion and chopped leek in 3 tablespoons of butter until they soften, which takes a few minutes on medium heat.

3-Next, add 2.5 tablespoons of flour, ½ teaspoon paprika, and a generous pinch of sea salt to the pan to create a roux, stirring well. Stir in the chicken, ½ cup sour cream, and ¼ cup milk or chicken stock, then cook for 15 to 20 minutes until everything is thorough.

4-After that, mix in 226 grams of shredded cheese and 3 tablespoons of chopped chives, simmering for another 5 minutes. Let the filling cool completely before moving on.

5-Roll out the puff pastry to about 4 5 mm thickness and cut it into 3 to 3.5 inch circles. Add a spoonful of filling to each circle, brush the edges with water, top with another circle, and seal by crimping the edges.

6-Place the pies on parchment-lined baking sheets, spaced 1 to 1.5 inches apart. Brush with the egg wash made from 2 small beaten eggs and 1 tablespoon water, then cut two slits for venting. Bake at 375°F (200°C) for 20 to 25 minutes until golden and puffed, then cool on a wire rack.