The ready-roasted duck breasts are available in the refrigerator section of major supermarkets. Pastry cases can be made up to one week ahead. Store in an airtight container.
3 sheets frozen shortcrust pastry, thawed
360g packet cooked peking- flavoured duck breasts
3 green spring onions, thinly sliced
1 large mango, peeled, finely chopped
2 tsps sesame seeds
Grease three x 12-hole mini muffin pans (1 1⁄2-tablespoon capacity).
2. Using a 6.5cm round cutter, cut out 36 rounds from pastry. Gently press into prepared pan holes. Prick bases with a fork.
3. Cook in a moderate oven (180C) for about 20 minutes, or until golden brown. Remove. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.
4. Meanwhile, remove duck from packet. Strain sauce into a large bowl. Finely chop duck. Add to sauce with onions. Season with salt and pepper. Stir until combined.
5. Just before serving, spoon duck mixture into pastry cases. Top with mango. Sprinkle with sesame seeds.