1 Place sausage meat, stuffing mix and parsley in a large bowl. Using your hands, mix to combine.

2 Heat oil in a large frying pan. Add onion. Cook, stirring occasionally, until soft. Add heaped teaspoons of sausage mixture to pan. Cook, stirring, until browned. Remove from heat and transfer to a large bowl. Add cranberries and feta and toss to combine.

3 Layer 3 sheets of filo pastry together, spraying in between each layer with oil. Cut into quarters. Place a tablespoon of sausage mixture in the centre of each pastry quarter. Bring edges to centre and pinch to form a sack shape. Repeat with remaining sheets, oil and sausage mixture.

4 Place filo pastry sacks on two oven trays lined with baking paper. Spray with oil.

5 Cook in a moderate oven (180C) for about 20 minutes, or until golden.

6 To serve, place chives in a heatproof bowl. Pour over boiling water. Stand for 2 minutes, then drain. Wrap a chive around each filo sack to garnish.

Tip: Fillings can be made one day ahead. Assemble sacks on the day of serving. So tasty, you can use the cheapest mince available from the supermarket or butcher.

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