Chicken Christmas crackers

  • medium
  • 8
  • 1 hour 20 minutes

These festive crackers from Alyn Williams, with their delicious chicken, mushroom and broccoli filling, and crisp filo casing, make an excellent lighter choice for a dinner party among all the traditionally rich Christmas fare. Served with a salad or some extra veg, these are a great choice for feeding a crowd.

First published in 2015

Ingredients

Metric

Imperial

Chicken and mushroom filling

Filo pastry

To serve

Method

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
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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