At the end of step 3, open-freeze the unbaked parcels until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. To serve, cook from frozen as in step 4 for 15-18 mins.
To make the filling, mix all the ingredients
in a small bowl until thoroughly combined.
Cut each sheet of filo pastry into 4 evenly
sized rectangles. Make a pile of 12 rectangles
and cover with a damp tea towel to stop
them drying out.
Brush 1 of the rectangles lightly with oil.
With one of the shortest sides facing you,
spoon 1 level tbsp of the filling across the
pastry 2cm up from the bottom of the
rectangle and around 1cm in from both
sides. Form into a sausage shape. Fold in
the bottom over the filling, then fold in the
2 long sides all the way up the rectangle.
Roll up from the short side close to you,
fully enclosing the filling.
Place on a baking tray lined with baking
parchment. Repeat as above to make a
further 11 filo rolls. Brush with more oil and
sprinkle with sesame seeds, if using. Can be covered with cling film at this stage and kept
in the fridge for up to 8 hrs before baking.
Heat oven to 200C/180C fan/gas 6. Bake
the dippers for 10-15 mins or until the pastry
is light golden brown and the filling is cooked
thoroughly. Serve with Thai sweet chilli