Sausage and sage palmiers

Sausage and sage palmiers
  • Serves icon Makes about 32 palmiers
  • Time icon Takes 15 min to make, 20-25 min to cook , plus 1 hour chilling

This flaky sausage and sage palmiers recipe works really well as a pre-dinner snack with cocktails.

Nutrition: per serving

Calories
67kcals
Fat
4.5g (1.9g saturated)
Protein
2.2g
Carbohydrates
4.4g carbs (0.2g sugars)
Fibre
0.3g
Salt
0.2g
Calories
67kcals
Fat
4.5g (1.9g saturated)
Protein
2.2g
Carbohydrates
4.4g carbs (0.2g sugars)
Fibre
0.3g
Salt
0.2g

Per palmier

Ingredients

  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 150g free-range British sausagemeat
  • 150g free-range British pork mince
  • Bunch of fresh sage, leaves picked and finely sliced (about 10 leaves)
  • 375g ready-rolled all-butter puff pastry

Method

  1. Heat the oil in a small frying pan, then gently fry the shallots for 10 minutes until soft. Transfer to a mixing bowl to cool. Add the sausagemeat, pork mince and sliced sage to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.
  2. Unroll the pastry sheet and spread evenly with the pork mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap well in cling film and freeze until ready to cook).
  3. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed. Serve warm. 

delicious. tips

  1. Freeze at the end of step 2, wrap the uncooked palmier roll in cling film, then freeze for up to 3 months. Defrost overnight in the fridge, then continue with the recipe.

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