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Chicken Christmas crackers
Item 1 of 1
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
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Ingredients
Metric
Imperial
Chicken and mushroom filling
- 4 skinless chicken breasts, cut into 2cm cubes
- 2 onions, cut into 1cm slices
- 12 mushrooms, cut into 1cm slices
- 6 dried mushrooms
- 200g of broccoli florets, small
- 300ml of chicken stock
- 200ml of half fat crème fraîche
- 75ml of rapeseed oil
- 1 pinch of sea salt
- 1 pinch of black pepper
Filo pastry
- 8 filo pastry sheets
- 100g of butter, melted
To serve
- 200ml of half fat crème fraîche
- 1/2 tsp smoked paprika
- 2 tsp chives, chopped
SAVE RECIPE
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
- 4 skinless chicken breasts, cut into 2cm cubes
3
Add both types of mushroom and cook for a further 5 minutes
- 12 mushrooms, cut into 1cm slices
- 6 dried mushrooms
4
Add the broccoli and chicken stock and reduce until the pan is almost dry
- 200g of broccoli florets, small
- 300ml of chicken stock
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
- 200ml of half fat crème fraîche
- 1 pinch of sea salt
- 1 pinch of black pepper
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
- 12 filo pastry sheets
- 100g of butter, melted
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
- 1/2 tsp smoked paprika
- 200ml of half fat crème fraîche
- 2 tsp chives
13
Once the crackers are cooked, remove and serve with a dollop of the crème fraiche on the side
First published in 2015
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