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Bite Size Snacks Made With Christmas Leftovers

Get excited for Christmas leftovers - try these bite-size snacks made with Frank's RedHot Sauce.

Spicy Ham Croquettes

Ingredients

500g potato, mashed

2½ cups Christmas ham, cooked

1 cup peas

25g butter

3 tbsp Frank’s Hot Sauce

1 cup mozzarella

½ cup flour

1 ½ cups bread crumbs

3 eggs

1 litre cooking oil

Salt to taste

Pepper to taste

To Serve

3 tbsp garlic aioli

1 tbsp Frank’s Hot Sauce

To Garnish

Chives

Method

STEP 1: Place a saucepan on low heat and cook butter until melted. Add Christmas ham cooking until crisp. Season with salt and pepper, then add Frank’s Hot Sauce and allow the sauce to reduce until it coats the ham.

STEP 2: Add mashed potato to a large mixing bowl and combine with glazed ham, peas, mozzarella, then stir to combine.

STEP 3: Using a ¼ cup scoop, measure even amounts of potato mixture and roll into individual balls.

STEP 4: Coat each ball in flour, then egg, and finally roll in bread crumbs until each croquette is coated.

STEP 5: Pleace a medium saucepan on high heat and add cooking oil. Once the oil has reached temperature deep fry croquettes in batches of two at a time. Once croquette is golden and crispy remove from oil and lay on paper towel.

STEP 6: Mix garlic aioli with Frank’s Hot Sauce and serve croquettes with a garnish of chives.

STEP 7: Enjoy!

Buffalo Turkey Sliders

Ingredients

500g Christmas turkey, cooked

1 cup coleslaw, prepared

50g blue cheese

½ cup Frank’s Hot Sauce

200ml evaporated milk

¼ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp paprika

½ tsp corn flour

100g Butter

10 mini brioche buns

Method

STEP 1: Place turkey in a bowl and using two forks pull the meat in opposite directions until it’s completely separated.

STEP 2: To make the buffalo sauce place a saucepan on low heat and melt butter. Add Frank’s Hot Sauce, garlic powder, cayenne pepper, and paprika. Use a whisk to mix and cook for 5 minutes. The sauce should turn light orange.

STEP 3: Pour the buffalo sauce over the pulled turkey and mix through.

STEP 4: To make blue cheese sauce place a small saucepan over low heat then add evaporated milk. Once the milk heats up add blue cheese and corn flour, then whisk until the mixture comes together. The sauce should be thick enough to coat the back of a spoon.

STEP 5: To assemble sliders cut brioche buns in half, adding a layer of coleslaw, buffalo turkey, and blue cheese sauce.

STEP 6: Enjoy!

Mini Pork Pies

Ingredients

300g pork loin, cooked and diced

5 carrots, cooked and diced

1 white onion, diced in large chunks

1 red onion, diced in large chunks

250ml beef stock

½ cup Frank’s Hot Sauce

½ cup BBQ sauce

½ tsp paprika

½ tsp garlic powder

1 tsp corn flour

Salt to taste

Pepper to taste

4 sheets puff pastry dough

Method

STEP 1: To make pie filling: lay a pan on medium heat and add oil, white onion, red onion, and carrots, cooking until tender. Add finely diced pork and beef stock, cooking until the liquid reduces. Add Frank’s Hot Sauce, BBQ sauce, paprika, garlic powder, salt, and pepper, and reduce until mixture starts to thicken. Finally add corn flour and simmer for 30 minutes. The sauce should be very thick. Set aside and allow pie filling to cool.

STEP 2: Lay down a sheet of thawed puff pastry dough onto a chopping board, and using a large round cookie cutter, cut four circles out from puff pastry sheet.

STEP 3: Place a scoop of the pork mixture in the centre of each circle and fold in half. Using a fork, crimp the edges to seal each pie shut.

STEP 4: Brush the tops of each pie with egg wash and poke a hole with a skewer.

STEP 5: Lay pies on a baking tray lined with baking paper and bake in a fan forced oven at 190C for 25 minutes or until golden and flaky on top.

STEP 6: Enjoy!