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- 50 g
butter, melted
- 250 g
chestnut mushrooms, finely chopped (see intro)
- 2
garlic cloves, crushed
- 1 tsp.
finely chopped thyme leaves, plus extra small sprigs to garnish (optional)
- 40 g
dried cranberries, roughly chopped
- 40 g
walnuts, finely chopped
- 50 g
Stilton, crumbled
- 4
sheets filo pastry, we used Jus-Rol
You will also need string
- Step 1 Heat 2tsp of the butter in a large frying pan over medium-high heat and fry the mushrooms, stirring occasionally, for 10-12min, or until the pan is dry and the mushrooms are golden. Stir in the garlic and thyme and cook for 1min.
- Step 2Set aside to cool completely, then stir in the cranberries, walnuts, Stilton and plenty of seasoning.
- Step 3Line a large baking tray with baking parchment. Lay 1 filo sheet in front of you with a long edge closest to you. Cut vertically into 3 wide strips. Brush the borders of 1 strip lightly with some of the remaining melted butter. Put a heaped tbsp of mushroom filling 4cm up from the short edge closest to you, then shape into a rough log, leaving a 2cm border on each side.
- Step 4Roll up tightly from the bottom, then pinch ends where the filling stops to form a cracker shape. Transfer to the lined tray, seam-down. Repeat process to make 11 more crackers. Tie ends with string and brush crackers all over with remaining butter. Chill for 30min.
- Step 5Preheat oven to 190°C (170°C) mark 5. Lay a small thyme sprig on top of each cracker, if you like. Cook crackers for 18-20min, or until golden and crisp. Transfer to a warm plate and serve.
Get ahead
Prepare to end of step 4 up to a day ahead; chill. Once butter has set, loosely cover. Complete recipe to serve.
Per cracker:
- Calories: 214
- Protein: 3g
- Total fat: 8g
- Saturates: 3g
- Carbs: 10g
- Total sugars: 3g
- Fibre: 1g
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