Advertisement - Continue Reading Below
- 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
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
