Heat oil in saute pan, lightly brown chicken and bacon, add the onion and pepper. Cook until softened. Remove from heat, mix in the chilli sauce and mustard. Lay 3 sheets of filo on top of each other, making a star shape. Spoon the fiery chicken onto the pastry. Brush edges with beaten egg. Bring up the edges and twist to encase the filling. Repeat to make four crackers. Place onto baking tray, brush with beaten egg and lightly dust with cajun seasoning. Bake at 200 C for 10-15 minutes. Meanwhile, stirfry the vegetables and serve.