Chicken, Capsicum and Green Cabbage in Pastry Cups

How to make Chicken, Capsicum and Green Cabbage in Pastry Cups

Prep Time: 10 minutes        |        Cook Time: 5 - 7 minutes        |        Makes: 12

Ingredients

• 6 sheets Elmsbury spring roll pastry sheets
• Cooking oil spray
• 4 cups shredded cabbage
• 2 spring onions, sliced
• 1 red capsicum, finely sliced
• 2 cups cooked chicken, shredded
• 1 tbsp Stonemill sesame seeds, roasted
• ¼ cup Pure Vita white vinegar
• 2 tbsp White Mill caster sugar
• ⅓ cup Asia Specialities soy sauce
• 2 tsp Asia Specialities sesame oil
• 2 limes, juiced

Method

1. Spray a 12-hole, ⅓ cup muffin tin with cooking oil. Preheat the oven to 180°C.
2. Separate 1 sheet of pastry and lay onto a clean work surface. Spray with cooking oil and lay a second piece onto a clean work surface. Cut spring roll pastry into quarters. Push each square into a muffin hole, repeat with remaining pastry sheets to fill 12 holes. Press a small piece of foil scrunched up into each hole, (this helps the sides from carving in). Cook for 5-6 minutes until golden brown. Remove foil from each pastry cup. If needed, cook for a further 1-2 minutes, until golden and firm to touch. Cool completely and pack up into a sealed container.
3. In a large bowl, combine cabbage, spring onions, capsicum and shredded cooked chicken. In another small bowl, combine sesame seeds, vinegar, sugar, soy sauce, sesame oil and lime juice. Toss to coat.
4. Transport filling and sauce separately in sealed containers to picnic. Fill cases once ready to eat at your picnic. Spoon into pastry cups and serve immediately.