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One of my favourite things about Christmas is party food. I tend to get stressed about anything that requires too much effort at the last minute, so here are some that can be prepared in advance, and stored in the freezer.

I prefer salty to sweet, and these palmiers just hit the spot. I have three favourite flavours; anchovy, olive, and tomato, but you can choose any filling you like.

You basically need some 375g rolls of ready made puff pastry,  the fillings below, and a sprinkling of finely grated parmesan on each.

For the filling

Anchovy palmiers

Olive palmiers

  • kalamata olive tapanade

Tomato palmiers

  • 10 sun-dried tomatoes from a jar, and a little of the oil
  • some thyme
  • 1 fresh red chilli, sliced
  • 2 garlic cloves
  • ½ tsp sugar
  • 1 tsp salt

Whizz the tomatoes, thyme, chilli, garlic, sugar and salt together with a blending wand to create a tomato paste.

For the palmiers

Spread the filling thinly over the pastry. Add a sprinkling of parmesan cheese.

Roll the pastry from the outside to the inside, meeting somewhere in the middle.

Slice – about 6mm thick.

You do not need to cook at this stage. Lay the palmiers out on a cling-film covered tray –  keep them separate from each other. Put into the freezer. When fully frozen you can throw them all into a plastic bag until you are ready to cook.

To cook

Pre-heat the oven to 200C.

Lay the palmiers on a baking tray – allow some room to spread.

It takes 25 minutes to cook from raw and frozen.

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