• Preheat the oven to 200C / Fan 180C / Gas Mark 6 and line a large baking tray with baking paper. If using JusRol gluten free puff pastry, remove it from the fridge 10 minutes before you need to unroll it, to avoid it cracking.

To make the gluten free white sauce:

• Melt the butter over a low heat in a small saucepan. Add the gluten free flour, stirring for a minute to create a roux.
• Next, pour a small amount of the milk into the pan, stirring continually until smooth. Repeat until all the milk has been added and there are no lumps. Take off the heat and set to one side.

To construct the festive bakes:

• Unroll both sheets of gluten free puff pastry. Cut the first sheet into 4, equal-size rectangles.
• Shred the roast chicken, cut the cooked bacon into small pieces and break the leftover stuffing into small chunks. Evenly top the pastry rectangles with the chicken, bacon and stuffing, ensuring you leave a 1-2cm border around the edges.
• Using a teaspoon, add dollops of the (cooled) white sauce, followed by cranberry sauce, on top of the meat and stuffing.
• Brush the borders of the pastry with a little beaten egg. Cut the second rectangle of puff pastry into 4 rectangles, the same as the first sheet.
• Place a pastry rectangle on top of each topped pastry, pressing down gently round the edges to seal them. Use a fork to seal the edges properly. Carefully lift the festive bakes onto the baking tray.
• Add the breadcrumbs, sage and a pinch of salt to a pestle and mortar and grind into a fine crumb. Brush each festive bake with more beaten egg, score some small slits into the top (for steam to escape) then sprinkle over the ground breadcrumbs.
• Bake the Festive Bakes in the oven for 20 minutes, until golden brown and puffy. Enjoy hot or cold.