Sausage and sage palmiers
- December 2012
- Makes about 32 palmiers
- 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.
- 4.5g (1.9g saturated)
- 4.4g carbs (0.2g sugars)
- 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
- 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.
- 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).
- 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.
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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