Chicken Christmas crackers

PT1H20M

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Ingredients

Metric

Imperial

Chicken and mushroom filling

Filo pastry

To serve

1
Place a large saucepan over a medium heat and add oil. Once hot, add the onions and stir until soft and golden
  • 75ml of rapeseed oil
  • 2 onions, cut into 1cm slices
2
Then, stir in the chicken and cook until golden brown, approximately 5 minutes
3
Add both types of mushroom and cook for a further 5 minutes
4
Add the broccoli and chicken stock and reduce until the pan is almost dry
5
Stir in the crème fraîche and then season to taste. Transfer this mixture to a bowl and allow to cool. Once cool, store in the fridge for 20 minutes until cold and set
6
Lay a sheet of filo pastry on a work surface. Brush 1 half of the sheet with butter and fold over to create 1 double-layered square. Repeat with the remaining filo to make 8 double-layered squares
7
Divide the mix into 8 portions and shape each portion into a cylinder
8
Place a cylinder of the chicken mixture across the middle of a square of pastry towards the front edge. Fold the edge into the filling and roll to make a cylinder. Just before getting to the opposite edge, brush with melted butter to seal
9
Twist the ends of the pastry to make it look like a cracker - trim off some pastry if it looks too big. Brush the whole cracker lightly with melted butter and place on a non-stick baking tray. Repeat to make more crackers
10
Preheat the oven to 170°C/gas mark 4
11
Place the baking tray of crackers in the middle of the oven for 20 minutes, or until golden brown
12
Meanwhile, in a bowl, fold the paprika and chives into the crème fraîche
13
Once the crackers are cooked, remove and serve with a dollop of the crème fraiche on the side
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