• 200g herb stuffing
• Salt and black pepper
• 1 x 270g pack of filo pastry
• Butter, for brushing
• Dijon mustard, for brushing
• 300g chopped, cooked turkey
• u00bd tsp cranberry sauce, plsu extra for dipping
• 1 egg, beaten
• Sesame seeds

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. In a bowl, combine the leftover turkey with the stuffing and season with salt and black pepper.
3. Unroll 1 x 270g pack of filo pastry. Brush each sheet of pastry with butter and cut into six squares. Keep the filo covered with a damp tea towel while you work.
4. For each cracker, layer two filo squares together and place on a chopping board. Brush one side with a little Dijon mustard, then add ½ tsp cranberry sauce in the centre and top with about one tablespoon of the turkey mixture. Roll up and twist the ends like a Christmas cracker.
5. Place the crackers on a baking tray, brush with beaten egg and sprinkle with black sesame seeds. Bake for 12-15 minutes until golden. Serve with extra cranberry sauce, for dipping.