Chicken filo crackers
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 4 white mushrooms, sliced
- ½ teaspoon dried mixed herbs, eg, oregano and basil
- 4 teaspoons tomato paste
- 2/3 cup frozen cranberries, plus a few for serving (optional)
- 275g cooked chicken breast, diced
- 1 teaspoon sugar
- ¼ cup walnuts, chopped
- 4 sheets filo pastry, frozen or chilled, defrosted (see tips)
- spray oil
- 8 sprigs of fresh herbs, eg, thyme, rosemary or oregano, to garnish
1 Heat olive oil in a pan over medium-low and cook shallots until softened. Add mushrooms with the herbs and cook for a further 2-3 minutes. Add tomato paste with cranberries and 4 tablespoons water and cook until softened.
2 Add remaining ingredients and cook for 5 minutes. Season with salt and pepper.
3 Cool mixture for 5 minutes. Preheat oven to 190C. Line a baking tray with baking paper.
4 Take one sheet of filo pastry and fold in half. Take a quarter of the chicken filling and place in the centre of pastry, leaving an 8cm space at the top edge of pastry and an approximately 10cm space at both ends (these will form the cracker ends). Spray the uncovered pastry with oil.
5 Roll up the pastry to enclose the filling in the centre. Tie each end with string to form cracker ends. Spray with oil. Repeat with the remaining filling and pastry.
6 Bake for 30 minutes or until golden brown, alongside the kumara and onions from the Christmas vegetable medley. When the crackers are cooked, remove from the oven. Cover with foil to keep warm.
7 Serve the crackers topped with fresh herb sprigs alongside with the Christmas vegetable medley
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