A tasty festive chicken snack encased in crispy filo.
Get your festive vibes going with chicken Christmas crackers!
SERVES: 8
PREP TIME: 35 mins – includes cooling times
COOKING TIME: 25 – 35 mins
DIFFICULTY: not too tricky
IDEAL FOR: Christmas snacks, vegetarian snacks
BUDGET: £
Chicken Christmas crackers
Delicious chicken, mushroom and broccoli filling, all wrapped up in a crisp filo casing.
A great festive treat, perfect to have with a few Christmas drinks with family, friends and neighbours.
This lovely Christmassy recipe comes from Great British Chefs.
Ingredients
- 4 skinless chicken breasts, cut into 2cm cubes
- 2 onions, cut into 1cm slices
- 12 mushrooms, cut into 1cm slices
- 6 dried mushrooms (optional)
- 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
- 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
Method
- Place a large saucepan over medium heat and add oil. Once hot, add the onions and stir until soft and golden
- Then, stir in the chicken and cook until golden brown, approximately 5 minutes
- Add both the dried and fresh mushrooms and cook for a further 5 minutes
- Add the broccoli and chicken stock and reduce until the pan is almost dry
- 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
- 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
- Divide the mix into 8 portions and shape each portion into a cylinder
- 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
- 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
- Preheat the oven to 170°C
- Place the baking tray of crackers in the middle of the oven for 25 minutes, or until golden brown
- Meanwhile, in a bowl, fold the paprika and chives into the crème fraîche
- Once the crackers are cooked, remove and serve with a dollop of the crème fraiche on the side
For more Christmas snack ides, visit here.