Seasonal
Cranberry and Stuffing Christmas Crackers
Ingredients
- 4 sheets of filo pastry
- 100g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- For the stuffing:
- 1 medium onion, chopped
- 200g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 1 1/2 tbsp dried sage
- Salt & pepper
- 150g breadcrumbs
- 100g cranberry sauce
Directions
This recipe makes 8 of Shane Smith's cranberry & stuffing Christmas crackers.
- For the stuffing, add the chopped onions and butter and cook over a medium heat until the onions have softened
- Add the sage, salt and pepper and the breadcrumbs
- Cook for a further 5 minute until all the Kerrygold has soaked into the breadcrumbs
- Set aside to cool to room temperature
- Preheat your oven to 180C
- Take 4 sheets of filo pastry and cut in half, leaving you with 8 x 9inch squares
- Brush the filo sheet with melted butter and at one end spoon on some stuffing and cranberry sauce
- Roll the filo sheet up like a sausage and pinch both ends to create a Christmas cracker shape
- Place these on a lined baking tray, brush over with some melted butter and pop in the preheated oven and bake for 20 minutes or until golden brown all over
- Once the crackers are golden brown, remove from the oven and serve with sides as you wish
- Enjoy!
