These little parcels work just as well with Quorn as they do with chicken. As long as you allow the chicken (or Quorn) to cool completely you can make these up to 24 hours before baking, just cover and keep chilled in the fridge.
Cooking time: about 20 minutes
8 sheets of filo pastry
2 large chicken breasts diced into 24 bitesized pieces (or Quorn)
Handful of beansprouts
3 tbsp hoisin sauce
4 spring onions
1 tbsp sesame seeds
80g melted butter
2x12 hole mini muffin pans
Preheat the oven 180˚c
Heat the sesame oil in a pan, add the chicken, slice the spring onions on an angle. Add to the pan, cook for about 2 minutes using a spatula to turn, add the hoisin sauce and beansprouts cook until the chicken is cooked through.
Next brush the pastry sheets with the melted butter, layer over the mini muffin pans, then as gently as possible ease them into the hollows. Add a piece of chicken along with the beansprouts, sauce and spring onion into each cavity.
Using either a sharp knife or scissors cut through the pastry, allowing enough to fold up the sides of each bite.
Brush each one with a little more butter, sprinkle with sesame seeds and bake in a preheated oven for 10-12 minutes or until golden.