Preheat your oven to 220°C.

Remove the shells from the prawns and chop into small pieces, cut the fish into cubes and finely dice the leek and place into a bowl.

Add olive oil, garlic, chopped parsley and some Grill Society Fishmaster BBQ Rub – mix well.

Drizzle olive oil onto your flat top and flash fry the fish and prawns – transfer to bowl.

To a hot pan add 25g Butter and 2tbsp plain flour and combine.

Whisk 400ml milk in 200ml increments and whisk until combined and thickened.

Take off the heat, add 1tsp mustard, Grill Society Fishmaster BBQ Rub and Mozzerella, then mix again.

Pour over the fish mixture and stir well - place in the fridge for 30-60mins to chill the mixture as to not make the puff pastry soggy.

Line pie or muffin tin with puff pastry – fill half way, top with cheddar and fill with more topping, place puff pastry lid on top and push the edges down, top with cheddar and flaky salt.

Bake until golden brown.

Rest for 5 minutes.

Dig in!

Enjoy.