These individual chicken and vegetable strudels use filo instead of puff pastry to make them lower in saturated fat. They can be made and frozen unbaked. For a quick dinner, defrost the strudels in the fridge and then bake as the recipe directs.
Preheat oven to 200 degrees C. Line a large baking tray with baking paper.
Heat the oil in a large, deep frying pan over medium heat. Cook celery, leek and carrot, stirring, for 5 minutes or until softened.
Add chicken and cook, stirring, for 5 minutes or until lightly browned. Add flour and cook for 1 minute. Add sour cream, crumbled stock cube, thyme sprig and water and bring to the boil. Reduce heat to low and simmer for 2-3 minutes or until thickened slightly. Transfer to a bowl. Cool for 15 minutes.
Place 1 filo sheet on a clean surface and spray lightly spray with oil. Top with another filo sheet. Place 1/4 of the chicken mixture at one narrow short short end of the pastry. Fold the end over, then fold in sides and roll up to enclose the filling. Repeat with remaining pastry filo and filling to make 4 parcels.
Place parcels onto the prepared tray. Lightly spray with oil and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown and crisp. Serve.