The Christmas parties have already started, my sparkly nail polish is out and another new little black dress is purchased. I love this time of year and especially the run up to Christmas. The year passes by so quickly that before you know it you have still not arranged that shopping date with a friend, or to try out an afternoon tea that you have heard good reviews of. It is why this time of year is so special because it is the perfect opportunity for us to make the effort to host a party or we get invited to events where we can catch up with our friends and family. It is also a great excuse to get dressed up and feel good about ourselves. It really is the season to be merry and bright!
If you are hosting a party this season then these Pork and Cranberry Christmas Crackers are the perfect canapé to serve up! You can even serve them up on Christmas day before the big dinner. The way the ends are twisted and wrapped with chives give them that perfect festive feel and add such a lovely touch to any party or dinner party this season!
I use mince pork but you can also use sausage meat. I also make fresh cranberry sauce that I mix in with the pork but you can just use a jar of shop bought cranberry sauce if it is easier.
- 150g cranberries
- 100ml white wine
- Juice of 1 lemon
- 2 tbspn plain sugar
- 400g mince pork
- 70g dried breadcrumbs
- Small bunch rosemary (finely chopped)
- Small bunch thyme (finely chopped)
- 1 pack filo pastry
- 2 eggs (beaten)
- Salt and Pepper
- Preheat oven to 190°C (170°C fan) mark 5.
- For the Cranberry Sauce: Add the cranberries, sugar, half of the lemon juice and white wine into a small saucepan. Bring to a boil and keep stirring until the sugar has dissolved and the cranberries and crushed and turned into a thick sauce. Set to one side.
- In a mixing bowl add the pork, rosemary, thyme, remaining lemon juice, breadcrumbs, salt and pepper and mix everything together with your hands until it is well combined. Then pour in the cranberry sauce and give it another good mix.
- Lay out the filo pastry sheets flat on top of each other. Cut into 4 squares.
- Take 2 squares of pastry and place on top of each other. Brush the top with some of the beaten egg. Take about 1 tbpsn size of the pork mixture and place it at the top end of the sheet of pastry in the middle. Flatten it out slightly and then roll up the pastry. Pinch the end of each sides to make them look like crackers and place on a baking sheet. Brush lightly with a bit more of the beaten egg.
- Repeat the above until all the crackers are made.
- Place in the oven for around 20 mins until golden.
- Once out of the oven leave to cool for 10mins and then wrap a piece of chive around each end.