Chicken Christmas crackers - UK Independent

Cook: 1 hour 20 minutes

Serves 8


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

To serve

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.