Serves 4-6 | Makes 12-16 crackers
These golden filo-wrapped chipolatas are crisp, light and packed with Italian-inspired flavour. Using HECK Chicken Italian Chipolatas, they’re an easy but impressive option for parties, festive grazing boards or a crowd-pleasing nibble served with punchy dips.
Ingredients
-
6-8 sheets filo pastry
-
80g melted butter (or olive oil)
-
Black pepper
-
Sesame seeds or poppy seeds (optional)
-
Fresh thyme or rosemary, finely chopped (optional)
Optional Dips
-
Cranberry sauce
-
Honey mustard
-
Sriracha or chilli jam
Method
1. Prep
- Preheat oven to 190°C (fan 180°C).
- Line one or two baking trays with parchment paper.
2. Wrap the Chipolatas
- Lay one sheet of filo on a clean surface and brush lightly with melted butter.
- Place another filo sheet on top and brush again.
- Cut the stacked filo into long strips, about 5-6 cm wide.
- Place a chipolata at one end of each strip.
- Roll tightly to fully enclose the sausage, tucking in the ends as you roll.
3. Finish
- Place wrapped chipolatas seam-side down on the prepared trays.
- Brush lightly with more butter.
- Sprinkle with black pepper and any optional seeds or herbs.
4. Bake
- Bake for 18-22 minutes, turning once if needed.
- Cook until the filo is golden and crisp and the sausages are fully cooked.
Serve
-
Serve hot or warm as crunchy filo crackers
-
Pair with cranberry sauce, honey mustard or a drizzle of Sriracha
-
Ideal for Christmas parties, brunch spreads or canapé boards