Welsh Lamb Christmas Crackers

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Monday 8th June 2015


  • 225g (8oz) lean minced Welsh Lamb
  • 1 onion, finely chopped
  • 30ml (2tbsp) bulgar wheat
  • 5ml (1tsp) cumin
  • 30ml (2tbsp) fresh mint, chopped
  • seasoning
  • 12 sheets of filo pastry
  • 25g (1oz) butter, melted


  1. Pre-heat your oven to Gas Mark 4, 180˚C, 350˚F.
  2. Take a saucepan and dry fry the mince and onion until it has lightly browned. Once the meat has browned, add the bulgar wheat and cumin and cook for 2 minutes.
  3. Next stir in the mint and seasoning, and then allow to cool.
  4. Now cut the filo pastry into rectangles, approximately 16 x 13 cm (size of crackers can vary – mini size for canapé or larger for buffet).
  5. Take two rectangular sheets, place them together on a board and brush edges with butter.
  6. Heap a teaspoon of the filling into the middle of the pastry rectangle and spread evenly leaving space around the outside to seal the cracker. Roll into a sausage shape and pinch the pastry just after the filling to make the frilly ends of the cracker. Repeat using the remaining ingredients.
  7. Once you have finished rolling the crackers, place them on a baking tray, brush with melted butter and bake in a pre-heated oven for about 15 minutes until golden. Serve hot or cold, as a starter or a snack.

Recipe Information

Serves 4
Calories 129 kcals
Cooking Time

Nutrition Information

  • Calories 129 kcal
  • Energy 541
  • Fat 3g
  • Saturates 1.1g
  • Salt 0.1g
  • Iron 0.4g
  • 5-a-day 0

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