Peking duck wraps with hoisin barbecue sauce

Name: Peking duck wraps with hoisin barbecue sauce
Cuisine: Chinese
Ingredients: 2 tbsp chopped fresh coriander; 2 tbsp oyster sauce; 30 ml vegetable oil; 350 g cooked Peking duck, meat and skin only; 2 x 150 g skinless, boneless chicken breasts; 2 x 150 g skinless, boneless chicken breasts; 50 g butter, melted, for brushing; 8 sheets filo pastry (30 x 18 cm); salt and freshly ground black pepper; salt and freshly ground black pepper; ½ small red chilli, deseeded, finely chopped; 1 tsp barbecue hoisin sauce; 1 tsp Chinese five spices; 1 small garlic clove, crushed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

These delicate little pastry-wrapped triangles are filled with a Chinese-style patty; cooked Peking duck can be found in most supermarkets now. These wraps can be frozen then cooked when needed, although they will take an extra 10 minutes cooking.

Ingredients

2 x 150 g skinless, boneless chicken breasts
350 g cooked Peking duck, meat and skin only

Asia
China
Burger

Method

Preheat oven to 200°C/Gas 6. Place the chicken meat and cooked duck in a food processor and whiz to a coarse paste. Add the remaining filling ingredients and whiz again quickly until incorporated; season to taste. Using wet hands, shape the mix into 8 evenly siz