Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl, combine 300g chopped cooked turkey with 200g herb stuffing and season with salt and black pepper. 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. 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. 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.
Per cracker: 55kcals, 2g fat (0.6g saturated), 6g carbs (0.5g sugars), 3.2g protein, 0.5g fibre, 0.042g sodium