Preheat the oven to gas 6 / 200C / 400°F and line a baking tray

Get 2 round cookie cutters, one must fit inside the other and leave at least 8mm of a space between it and the larger cutter

Place on the baking tray and brush the tops lightly with milk

Let cool on a wire rack

The cases will keep a day in an airtight container before filling them, then serve immediately

To make the fillings, mix 50g of the main ingredient (cooked chicken / ham & pineapple / prawns) with 25g of the binding ingredient (cream cheese / mayo / tikka sauce) and a tsp or two of fresh herbs or other ingredients such as mustard, ketchup, yogurt etc and combine well. That amount will be enough to fill 6 cases giving you plenty of variety

See my profile for free-from recipes for mayo, ketchup, cream cheese, yogurt etc all listed 'Vickys.........'

FYI, Jus-Rol do a gluten-free vegan puff pastry which is great for these. Violife do a gluten-free vegan cream cheese.