Christmas Crackers Recipe
This Christmas Crackers recipe was made by Tom and Henry in their Fabulous Baker Brothers Christmas special.
A truly festive sausage roll; a delicious mix of turkey and pork, cranberries and sage, all wrapped up in golden, crispy filo pastry cracker.Our Christmas Crackers recipe will be the perfect addition to any Christmas party.
You could serve it alongside our hot nuts recipe and mulled cider recipe.
Then save yourself the trouble and buy our mince pies online.
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Come and bake with us at our Hobbs House Bakery Cookery School.
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
1 tbsp olive oil
4 sage leaves, finely shredded
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.