The Free-Range Butter Company

Ingredients

• 200g packet ready rolled filo pastry
• 50g (2oz) ANCHOR Butter, melted
• Fresh chives
• Red pepper

Avocado, prawn and lemon filling

• 25g (1oz) ANCHOR Butter
• Half lemon, grated rind and juice
• 1 spring onion, finely sliced
• 50g (2oz) fresh peeled prawns
• Half ripe avocado pear, peeled, stone removed and diced

Feta and lime filling

• 25g (1oz) ANCHOR Butter
• Half Lime, grated rind and juice
• 50g (2oz) Feta cheese, crumbled
• 15ml (1tbsp) Fresh coriander, chopped
• 25g (1oz) Bean sprouts
• Quarter green pepper, deseeded and finely sliced

Sausage and cranberry filling

• 4 chunky sausages, skins removed
• 15ml (1tbsp) cranberry sauce

Method

1. Make each of the fillings separately by mixing together all ingredients listed for each.
2. Take the sheets of filo and cut into 4 (this should give you rectangles about 15x20cm). Place one sheet on a board and brush with melted ANCHOR Butter, place a further sheet on top and brush again with ANCHOR Butter. Place a spoonful of the mixture at the edge in the centre and roll up – pinch the edges to make a cracker shape – continue until you have sufficient crackers for the festive occasion!
3. Place on a baking sheet and brush with a little more melted ANCHOR Butter – this will make them crisp and golden. Bake in a preheated oven at Gas Mark 5 190C / 375F for about 15 minutes until pastry is golden and crisp.
4. Finish off with fresh chives and very thin strips of red pepper for ‘bows’.