Cover the pastry sheets you are not using with a damp cloth to avoid them
from drying out while you are working. Brush the pastry with the oil, then
fold in half lengthways. Place a piece of chicken on one end and fold over
and over into a small parcel. Fry (saute) the chicken parcels, in the hot
oil for 3 minutes until golden brown and crispy. Drain well on kitchen
paper (paper towels) and keep warm while you fry the remaining parcels.