Take one rectangular strip of pastry and place it on a flat surface facing away from you, vertically.
Add 1-2 heaped tsp of filling to the bottom corner of your pastry.
Lightly brush your egg wash along the rest of the pastry strip - you don't need to be too careful with this.
Fold your pastry, alternating between diagonal and horizontal folds until you get to the end of your strip and have a triangular parcel.
Continue folding your triangles until you have used all of your filling.
Cover and refrigerate until you are ready to cook.
When you are ready to cook your filo triangles, gently heat 3 tbsps sunflower oil in a frying pan and fry for 3-4 minutes on each side until golden. You can do these in batches.
Drain on kitchen paper and serve immediately.