Cook chicken mince and mushrooms over a medium heat till just cooked through. Fold in 2 tbsp of Lee Kum Kee Hoisin Sauce and set aside.
Spread approximately 2 tbsp of Lee Kum Kee Hoisin Sauce onto each pastry sheet, then cut into whatever shape you like! Triangles are simple and give a great effect. A cookie cutter will give you a fun pizza round shape!
Build each mini pizza by adding a layer of chicken mix over the sauce base, then cheese. Cook in the air fryer at 185°C for 5 minutes, check. Cook for a further 2 – 5 minutes for a puffed base and a delicious crusty top. If you want to use the regular oven, that’s okay too! 185°C for 10 – 15 minutes, or until golden brown.
Garnish with pickled onion and spring onion and serve immediately.
PRO TIP – Depending on how much chicken and mushroom, you like on each bite, you may have leftover chicken mix. If you do, refrigerate, and add it to your next stir fry or omelette.