Tofu pastries

 

Ingredients:

150 g firm tofu
2 spring onions, chopped
3 teaspoons chopped coriander leaves
1/2 teaspoon grated orange zest
2 teaspoons soy sauce
1 tablespoon sweet chilli sauce
2 teaspoons grated fresh ginger
2 teaspoon cornflour
2 sheets ready-rolled puff pastry
1 egg, lightly beaten

Method
1. Drain the tofu, then pat dry and cut into small cubes. Put the spring onion, coriander, zest, soy and sweet chilli sauces, ginger, corn flour and tofu in a bowl and mix. Cover and refrigerate for an hour

2. Preheat the oven to 220 C. Cut each pastry sheet into 4 squares. Drain the filling and divide into eight. Place one portion in the centre of each square and brush the edges with egg. Fold into a triangle and seal the edge with a fork.

3. Put the triangles on two lined baking trays, brush with beaten egg and bake for 15 minutes.