1. Preheat oven to 415 F

2. Top and tail sugar snap peas.

3. Plunge into boiling water for 1 minute, or until bright in color but still crunchy.

4. Drain well.

5. Heat oil in a frying pan.

6. Cook chicken quickly, in small batches, over medium heat, until well browned.

7. Remove, drain, and reserve.

8. Melt the 1.5 oz butter in a saucepan and add the flour.

9. Stir over low heat 2 minutes or until flour mixture is light golden and bubbling.

10. Add stock, wine and mustard, stirring until mixture is smooth.

11. Stir constantly over medium heat until mixture boils and thickens.

12. Stir in chicken, sugar snap peas and feta; mix gently.

13. Remove from heat and allow to cool.

14. Divide mixture into six portions.

15. For each portion of the mixture:

1. Brush three sheets of pastry with melted butter.

2. Stack sheets on top of each other.

3. Place portion of mixture at one short end of pastry.

4. Roll and fold the pastry, enclosing the filling to form a parcel.

5. Brush with a little more butter; place seam side down on a greased baking tray.

6. Sprinkle with sesame seeds.

16. Bake for 20 minutes, or until golden brown and cooked through.