Friday Food - Christmas Finger Food

Here are some recipes that are easy, simple and perfect for feeding friends over the festive seas...
Russell Alford
Russell Alford

11.50 8 Dec 2023

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Friday Food - Christmas Finger...

Friday Food - Christmas Finger Food

Russell Alford
Russell Alford

11.50 8 Dec 2023

Share this article

Here are some recipes that are easy, simple and perfect for feeding friends over the festive season. They are quick to make and can be made in advance, perfect for freezing too! The pigs in blankets even make it onto our plates on Christmas Day, a brilliant garnish for turkey and ham. Make plenty of the sausage rolls as they won’t last long, they are quite moreish.


  • 1 onion finely chopped
  • 2 tbsp wholegrain mustard
  • 6 leaves of sage chopped
  • 400g sausage meat
  • Handful of fresh breadcrumbs
  • 2 x 250g readymade puff pastry
  • 1 egg
  • A little milk
  • 2 tbsp of sesame seeds


  1. Pre-heat oven to 190 degrees Place a small frying pan on the stove and sauté onion in a little olive oil until soft
  2. Add chopped sage and cook for further 2 mins
  3. Put into the mixing bowl and allow to cool. Once cooled, add sausage meat, mustard, breadcrumbs and mix well
  4. On a floured surface, roll the puff pastry until the thickness of a euro coin. Put sausage mix in a piping bag and pipe the length of the pastry. Brush with a little egg
  5. Wash and fold the pastry over. Press down with fingers or fork to seal. Repeat process until all sausage meat has been used up
  6. Brush sausage rolls on outside with a little egg wash,sprinkle with sesame seeds and place in fridge for 15 mins to cool
  7. When chilled, cut to desired six and put on baking tray. nBake for 12-15mins at 180 degrees until golden brown

I love to serve these with some cranberry sauce, perfect finger food for snacking and they freeze perfectly.



  • 250g of cranberry, fresh works best but you can also
  • use frozen
  • 1 clementine, juice and zest
  • 50ml Brandy
  • 1 stick of cinnamon
  • 100g brown sugar

Place all ingredients in a clean saucepan and bring to the boil. Cook on a simmer for 25 minutes or until thick and delicious.



  • 2 rolls of good quality shop bought puff pastry
  • 1 x 200g Cashel Blue cheese cut into 1 inch cubes
  • 8 tbsp cranberry relish
  • Chopped walnuts
  • 1 egg yolk
  • 1 tsp milk
  1. Pre heat the oven to 200 degrees
  2. Unroll the puff pastry
  3. On a lightly floured surface, roll out to the thickness of a 1 Euro coin and cut into 8cm squares
  4. Place a piece of cheese and a dollop of cranberry brelish onto the square, then fold in half corner to corner to make a triangle parcel and press down the edges
  5. Brush with some egg wash and sprinkle with chopped walnuts
  6. Bake in the pre-heated oven for 20 minutes until golden brown
  7. Take from the oven and allow to rest for 5 minutes


  • 16 cocktail sausages
  • 8 slices smoked streaky bacon
  • 2 tbsp maple syrup
  • 2 knobs of butter

De-link the sausages and wrap the sausages with half a slice of bacon. Place on a roasting tray and bake in the oven until golden brown. Add the maple syrup and butter and pop back in the oven to caramelize.


  • 5 potatoes peeled and diced
  • Olive oil
  • Rosemary and grated parmesan
  • Salt and pepper

Lay the potatoes on a baking tray lined with parchment paper and drizzle with olive oil. Roast in pre-heated oven for 20 minutes at 200 degrees. Take out, add rosemary and season with salt. Place in a serving dish and finish with lots of grated parmesan


Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

All with thanks to Cully & Sully.

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