Preheat the oven to 400°F.

Roll out puff-pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.

Heat a wok over medium-high to high heat.

Add the oil for stir-frying.

Add Carrot, Cabbage, Bean Spouts and Ginger and stir-fry for 5-10 minutes until the cabbage softens.

Create a well in the wok by pushing the veg up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat. Stir in chicken then remove from heat to cool before filling the pastry.

Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.

Place the filled pastries seam-side down onto a baking sheet.

Bake for 20 minutes or until lightly browned.