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Christmas Crackers Recipe
Ingredients
- 350g turkey mince
- 350g pork sausage meat
- 32 sheets filo pastry, 24cm x 26cm
- 150ml orange liqueur – Drambuie or Cointreau
- 1 onion, finely diced
- 200g dried cranberries
- 125g butter
- 1 tbsp olive oil
- 4 sage leaves, finely shredded
Kit
Method
- Preheat the oven to 190C/375F/Gas 5.
- Place the cranberries and orange liqueur into a small pan and warm through, then set aside so the cranberries soak up all the alcohol.
- Heat a frying pan until medium hot, add the olive oil, a knob of butter and the onion and sage and sweat until softened but without any colour. Then set aside to cool.
- When the cranberries have plumped up, drain off any excess liquid and discard.
- Place the cranberries and cooled onion into a bowl with the turkey mince and pork sausage meat and mix well.
- Season with sea salt and plenty of freshly ground black pepper then mix once more.
- Divide the mixture into 8 and form into 8 long thin sausage shapes.
- Melt the butter then use to brush 4 sheets of filo pastry. Top each sheet with another sheet of filo and brush once more. Repeat until you have 8 piles of 4 sheets of filo, layered up with butter.
- Place the sausage lengthways at the bottom of the widest side of the filo stacks, then roll up into a cylinder.
- Twist the ends around slightly making a cracker shape.
- Brush once more with butter then season with a little sea salt and black pepper.
- Transfer to a baking tray and place in the oven to bake for 25-30 minutes until the sausage meat is cooked through and the filo crispy and golden brown.
- Best served hot or just warm.