Cook: 1 hour 20 minutes
75 ml rapeseed oil
2 onions, cut into 1 cm slices
4 skinless chicken breasts, cut into 2 cm cubes
12 mushrooms, cut into 1 cm slices
6 dried mushrooms
200 g small broccoli florets
300 ml chicken stock
200 ml half fat crème fraîche
Pinch of sea salt
Pinch of black pepper
8 filo pastry sheets
100 g butter, melted
200ml half fat crème fraîche
½ tsp smoked paprika
2 tsp chives, chopped
Place a large saucepan over a medium heat and add the oil. Once hot, add the onions and stir until soft and golden.
Then stir in the chicken and cook until golden brown, approximately 5 minutes.
Add the fresh and dried mushrooms and cook for a further 5 minutes.
Add the broccoli and chicken stock and reduce until the pan is almost dry.
Stir in the crème fraîche and season to taste. Transfer to a bowl and allow to cool. Once cool, store in the fridge for 20 minutes until cold and set.
Lay a sheet of filo pastry on a work surface. Brush half of the sheet with butter and fold over to create a double-layered square.
Repeat with the remaining filo to make 8 double-layered squares.
Divide the mix into 8 portions and shape each portion into a cylinder.
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.
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. Preheat the oven to 170°C.
Place the baking tray of crackers in the middle of the oven for 20 minutes, or until golden brown.
Meanwhile, in a bowl, fold the paprika and chives into the crème fraîche.
Once the crackers are cooked, remove and serve with a dollop of the crème fraiche on the side.