Preheat the oven to 200℃/180℃ fan (390℉/355℉).
Melt the butter in a small saucepan over a medium heat. Once melted, add the flour and mix to combine. Heat for 30 seconds, whisking constantly. Slowly pour in the milk whisking constantly until combined. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Remove from the heat and set aside to cool.
Unroll one of the pastry sheets and slice into 4 quarters.
Arrange the the veggie chicken pieces, bacon and stuffing on top of each rectangle leaving 2cm clear at the edges.
Dot 1 tbsp of cranberry sauce over each pile of fillings before spooning over the white sauce.
Unroll the second sheet of pastry and slice into 4 rectangles. Lay a pastry rectangle over the fillings. Press the edges of the pastry to secure the fillings and use a fork to seal the pastry.
Place the pastry pockets onto lined baking trays and brush the tops with milk. Mix together the breadcrumbs, Parmesan, and sage and sprinkle over the pastries.
Bake for 25-30 minutes until the pastry is golden and puffed up.
