Parmesan and Sage Palmiers
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Parmesan and Sage Palmiers

Parmesan and Sage Palmiers

Ingredients

Method

  • 1 tbsp olive oil
  • Small handful of sage leaves, lightly fried in a little oil
  • 200g puff pastry
  • Flour, for dusting
  • 8 tbsp grated parmesan
  • 12 tinned anchovies (optional)
  • Black pepper
  • 1 egg, beaten
  • Roll out the puff pastry onto a floured surface, until it measures 20cm x 30cm. Sprinkle on the fried sage leaves, parmesan, and anchovies (if using), and season with pepper.
  • With the long side of the pastry rectangle facing you, roll the short sides into the centre of the pastry so it resembles a scroll. Brush your pastry scroll with beaten egg, and chill in the fridge for half an hour. Preheat the oven to 200C.
  • Brush with egg once again, and then cut into 10 slices with a very sharp knife. Place the pastry slices onto a baking tray, and bake for 12 minutes - you want the pastry puffed and golden. Leave to cool slightly, then serve with salads.
30 mins
Makes 10 Pastries
This recipe pairs perfectly with the Ashburnham Chardonnay 2018 from Orange, Australia.

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