Christmas Leftovers Made Easy! Ham Sliders + Chicken Cranberry Tarts

When the Christmas celebrations are done and dusted, I always seem to have leftover ham. I also have chicken tucked away in the fridge. Instead of letting them go to waste, these two delicious recipes transform your leftovers into something brand new. They are perfectly suited for lunch platters, parties, and easy meals in between the busy holiday rush. Today I’m sharing Ham & Swiss Cheese Sliders and my Mini Chicken, Cranberry & Camembert Filo Tarts. Both are simple, quick, cost-effective, and absolutely packed with flavour.

Before we get into the recipes, here’s the video so you can cook alongside me, plus some other recipes on the blog you might enjoy:

Watch the YouTube Video:
Christmas Leftovers Made Easy! Ham Sliders + Chicken Cranberry Tarts

More Recipes You’ll Love:
• Homemade BBQ Sauce
• Easy Chicken Gravy Mix
• Cheesy Garlic Loaf | The Ultimate Crowd-Pleaser

Ham & Swiss Cheese Sliders

Serves: 6–8
Prep Time: 10 minutes
Cook Time: 20–25 minutes

Ingredients

For the Buns

• 12 soft bread rolls
• ½ cup mayonnaise
• 3 Tbsp mustard (your choice)
• ½ tsp garlic powder
• ½ tsp onion powder
• Sliced ham
• 10 slices Swiss cheese

Butter Topping

• 1½ Tbsp poppy seeds (optional — I prefer without)
• ½ cup melted butter
• 1 tsp Worcestershire sauce
• 2 Tbsp fresh chives, finely chopped (dried works too)
• Salt & pepper to taste

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Method

1. Heat the oven
   Preheat to 170°C fan bake. Line a roasting dish or sheet pan with baking paper.
2. Prepare the buns
   Slice the rolls horizontally without separating the buns. You should now have a connected top layer and bottom layer.
3. Make the mayo spread
   In a small bowl, combine the mayonnaise, mustard, garlic powder and onion powder.
   Spread half over the bottom buns and half over the tops.
4. Assemble the bottom layer
   Lay ham over the bottom slab of buns. Add the Swiss cheese slices on top, making sure the cheese covers the fillings.
5. Warm the filling
   Bake the bottom slab (without the top buns) for 5–8 minutes to start melting the cheese.
6. Make the butter topping
   Mix the melted butter, Worcestershire sauce, chives, salt, pepper and optional poppy seeds.
7. Add the top buns
   Remove the tray from the oven. Place the top buns on and spoon the butter mixture evenly across the top.
8. Bake
   Cover with foil and bake for 10–15 minutes. Bake until the tops are crisp. Ensure the sliders are heated through.
   (You can remove the foil for the last couple of minutes for extra crispiness, but I found it didn’t need it.)
9. Serve
   Slice and enjoy warm — perfect for quick lunches, picnics and after-Christmas grazing platters.

Mini Chicken, Cranberry & Camembert Filo Tarts

Makes: 12 tarts
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 375g packet filo pastry
• 1½ cups cooked diced chicken
• 125g camembert, cut into 12 slices, then halved
• 225g cream cheese
• 3 Tbsp sour cream
• 1 tsp lemon juice
• ½ cup chopped fresh spinach
  • (If frozen, add a small handful straight from the freezer; see notes below.)
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼–½ cup cranberry sauce
• 3–4 Tbsp melted butter

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Method

1. Preheat
   Heat oven to 170°C fan bake. Brush a standard 12-cup muffin tray with melted butter.
2. Prepare the filo cases
   Cut six layers of filo into squares big enough to cover each muffin cup.
   Layer them in alternate angles so each cup is fully lined.
   No need to butter between layers.
3. Make the filling
   Combine the chicken, cream cheese, sour cream, lemon juice, spinach, onion powder and garlic powder.
4. Assemble
   • Add 1 tsp chicken filling to each filo case.
   • Add ½ tsp cranberry sauce.
   • Add another ½ tsp of filling.
   • Top with two small pieces of camembert.
5. Butter & bake
   Brush the exposed filo with melted butter.
   Bake for 20 minutes, or until golden and bubbling.
   If browning too quickly, reduce heat to 160°C and add a layer of foil on top.
6. Cool & serve
   Transfer to a cooling rack.
   These are delicious served warm or cold — a real crowd-pleaser!

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Stacey’s Notes on Frozen Spinach

I love buying the big value bags of fresh baby spinach and prepping them for the freezer. Just wash the leaves, let them dry, and pop them straight into a large zip-seal freezer bag. When you need spinach, simply grab a handful. The leaves crush easily once frozen. You can also gently crush the whole bag to break them up.

There’s no need to cook or pre-cook frozen spinach. It’s ready to use straight away, which makes it perfect for recipes like these filo tarts. This simple trick has saved me so much time and money. I used to throw away half-used bags of spinach. They would wilt before I got around to using them. Now there’s no wastage. I can add spinach to so many everyday recipes.

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Final Thoughts

Christmas leftovers don’t have to be boring — and these two easy, tasty recipes prove it. You can have a bit of ham left on the bone. You might also have some cooked chicken to use up. Either can be transformed into delicious party bites or simple meals the whole family will love.

If you make these Ham Sliders or Filo Tarts, I’d love to hear what you think. And don’t forget! You can find more homestyle, budget-friendly recipes on the blog. These will help you through the festive season and beyond.