1. To make pikelets, whisk egg, butter, milk, paste and flour
in a large bowl until mixture
forms a smooth batter.
2. Heat a large non-stick frying pan over medium heat. Spray with cooking oil. Spoon 2 tsps batter for each pikelet into pan, and repeat to make five pikelets. Cook until bubbles appear on the surface, about 1 minute. Turn and cook until browned underneath. Remove and cover to keep warm. Repeat to make 20 pikelets.
3. To assemble bites, spread about ½ tsp tomato sauce
on one side of each pikelet. Sandwich pikelets together with
a tasty cheese square and folded slice of shaved chicken.

Tip: Keep pikelets, covered, in refrigerator, or freeze for up to two months, after placing them between sheets of baking paper. Thaw and reheat by placing on an oven tray in a moderate oven (180C) for 3 to 5 minutes. Pikelets can be made up to two days ahead

For more great recipe ideas, check out the latest issue of New Idea - on sale now!