Monday, 2 July 2012

Parmesan and Smoked Sausage Palmiers

This is the type of food that looks ugly, but tastes heaven. Also this starter is my usual life saver when I have to make some food for unexpected guests:) You can make your own puff pastry if you like, but personally for this recipe the shop bought puff pastry just as delicious.

Parmesan and Sausage Palmiers 

1 jus-roll puff pastry (500g)
4 tbsp capers
150g smoked dried sausage(we Hungarians have a great type: kolbasz) but if you don't have the Hungarian version you can use Chorizo or something similar
8-9 sun dried tomato
2 tbsp Italian/Provence herb mix
60g Parmesan cheese

Preheat the oven to 180C.

Chop the dried sausage and the sun dried tomato to small pieces and place them in a bowl. Add the capers, herb mix and some oil from the sun dried tomato(you should add about 4-6 tablespoon, as this liquid will act as a glue also your palmiers won't dry out during baking) and mix it together. 

On a lightly floured surface roll out the puff pastry to a rectangular shape until it is 4-5mm thick. Spread your mixture evenly across the puff pastry. 
Start roll the pastry from both longer ends until you meet in the middle. For instance if you have a rectangle of 30X15cm you start roll the 30cm side, meeting in the middle, so both part of the palmier have 15cm of pastry rolled in.

With a sharp knife cut them to 0.7-1cm pieces than place them on a baking sheet a few centimetres apart as they will puff up during baking. 
Cover all with egg wash than put he grated parmesan cheese on top. Bake it for 25-35 minutes or until the palmiers are golden brown.
When it is ready leave it to cool then serve immediately.
Depending on the rolling and cuts, I usually have 15-20 small palmiers.

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