Dazzle your guests FESTIVE FEAST
MUSHROOM AND BRIE CRACKER
TAKES 1 HR SERVES 6-8
200g frozen whole cranberries, defrosted, keeping some for garnish 1tbsp caster sugar 750g chestnut mushrooms 100g unsalted butter 4 garlic cloves, crushed 1 onion, chopped 2tbsp dry sherry 200g breadcrumbs 30g chopped chives, reserving 8 whole chives for garnish 200g Brie, cut into 3cm strips 12 sheets filo pastry
1 Place the cranberries and sugar in a pan with 150ml cold water and season with pepper. Bring to the boil. Simmer for 12-15 mins until thick and glossy, then cool.
2 Chop half of the mushrooms into quarters then halve again. Blend the rest to a paste-like consistency. Strain off excess liquid.
3 Melt 20g of the butter in a large pan, add the garlic and onion and sauté for 8 mins, until softened, then add the quartered mushrooms and fry for 4 mins. Add the sherry and cook until evaporated. Mix in the blended mushrooms, breadcrumbs and chives, and season. Let it cool.
4 Heat oven to 200C/Gas 6. Melt rest of the butter and grease a baking tray.
5 On a sheet of baking paper layer up 10 filo pastry sheets, brushing
