First, divide the turkey between 3 bowls.

Next, fry each batch in a tsp of sesame seed oil until lightly browned, adding more oil when required.

Mix one of the turkey batches with the pineapple cream cheese and sit it to the side.

Mix the second batch of turkey with 2 of the finely chopped garlic cloves, the Serrano chili, 2 spring onions, 1/2 tsp of hoisin sauce, 1 tbsp coconut aminos and black pepper to taste and sit it to one side.

Mix the last batch of turkey with the remaining spring onions, garlic and coconut aminos and add the soft cheese.

Heat the sunflower oil in a large deep pan.

Whilst the oil is heating, cut the filo pastry into approximately 15 by 15 cm squares.

Spoon 1-2 large table spoons of the first mixture into the pastry, fold the sides in and pinch them at the top. Place it in the hot oil with a metal spatula for 2 - 4 minutes until slightly browned. The hotter the oil, the less time they need. Place the fried wonton on kitchen roll. Repeat the process until the mixture is finished.

Repeat the process with the other mixtures, serve with coconut aminos and sweet chilli for dipping.