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Chicken Christmas Crackers

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    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.

    Chicken Christmas Crackers

    Ingredients

    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

    How to make Chicken Christmas Crackers

    1. Place a large saucepan over a medium heat and add oil. Once hot, add the onions and stir until soft and golden
    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

     

     

    Recipe from Great British Chefs

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