o Set your oven to 200°C (400°F) and line a baking tray with parchment paper.

o In a mixing bowl, combine 2 cups shredded chicken, 1 cup cheddar cheese, ½ cup cream cheese, 1 minced garlic clove, 1 tsp dried herbs, and a pinch of salt and pepper.

o Mix until the filling is smooth and evenly blended.

o Unroll one sheet of puff pastry onto the prepared baking tray.

o Spoon the chicken and cheese mixture onto the center of the pastry, spreading it evenly but leaving a 2-inch border around the edges.

o Lay the second puff pastry sheet on top of the filling.

o Press the edges firmly to seal, then use a sharp knife to make diagonal slits across the top layer, creating a “jalousie” (window-blind) effect.

o Beat 1 egg in a small bowl and brush it generously over the top pastry layer. This will give your jalousie a golden, glossy finish.

o Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.

o Let the jalousie cool for 5 minutes before slicing. This allows the filling to firm up slightly, making it simpler to slice and serve.

Pro Tip: If the edges brown too quickly, cover them with foil to prevent burning while the center finishes baking.