Christmas Turkey Crackers Print E-mail

The Moroccan-inspired flavours in these little crackers make them too good to be served only at Christmas. They are fun to make, delicious to eat and look fabulous piled up on a buffet table. 

Makes 12Image

50g (2oz) butter
1 small onion, finely chopped
1 clove garlic, crushed
1/2 tsp turmeric
1/2 tsp ground ginger
1 tsp cinnamon
1 tsp ground coriander
125g (4oz) couscous
450ml (3/4 pint) stock
150ml (1/4 pint) orange juice
1 tsp grated orange rind
50g (2oz) sultanas or raisins
50g (2oz) pine nuts, lightly toasted
1 tbsp freshly chopped parsley
300g (10oz) cooked British turkey, diced
6 sheets (270g) filo pastry

To make the filling

Melt half the butter in a medium saucepan, add the onion and garlic and cook for 3-4 minutes to soften.

Stir in the spices then add the stock, orange juice and rind and bring to the boil.

Add the couscous then reduce the heat, cover and cook for 5-6 minutes until most of the liquid has been absorbed by the couscous grains.

Mix in the sultanas and pine nuts and allow to cool. Just before assembling, add the parsley and turkey and season if needed.

Heat the oven to 190°C/375°F/Gas Mark 5. Melt the remaining butter. Take a sheet of filo and cut in half to give two pieces measuring 25x23 cm (10 x9in). Brush lightly with butter.

For each cracker, place about 3 dessertspoons of the mixture at one end of the pastry, leaving 3.5cm (11/2 in) clear at the sides. Carefully roll up then twist the ends. Place the cracker on a greased baking tray. Repeat the process with the rest of the filling and filo pastry. Bake the crackers for 20-25 minutes until golden and crisp. Serve hot or cold with a crisp green salad.
 
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