The Pioneer Woman Tasty Kitchen
Profile Photo

Festive Savoury Palmiers

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Quick and easy-to-make savoury pastries full of festive flavours.

Ingredients

  • 10-½ ounces, weight Sausage Meat, Either From Sausages With Casing Removed, Loose Sausage Meat, Ready-Made Festive Stuffing
  • ⅓ cups Chopped Cooked Chestnuts
  • 1  Banana Shallot Or A Medium Onion, Finely Chopped
  • ⅓ cups Dried Cranberries
  • 1 Tablespoon Chopped Parsley
  • 1 teaspoon Chopped Fresh Thyme Leaves, Stripped From Stalks
  • Pepper To Taste
  • 1  Sheet Ready Rolled Puff Pastry
  • 1  Beaten Egg For Glazing
  • Flaky Sea Salt

Preparation

Preheat oven to 180ºC (350ºF) and prepare a baking tray with parchment.

Using a fork or your hand, mix the sausage meat, chestnuts, shallots, cranberries, herbs and pepper (no salt at this stage) in a bowl.

Unfurl the pastry sheet (leave it on the paper in which it comes rolled up) and spread the sausage mixture all over it, as evenly as you can. Snugly roll up both of the long sides until they meet in the middle. Use the paper to help you get started and don’t worry about the rolls being really tight as the pastry puffs up when it cooks. Brush the pastry all over with the beaten egg.

Using a sharp knife, cut into approximately 1 1/2 cm slices, laying each one out on the baking tray as you slice. You might have to re-form them a little on the tray. Leave some room between them as they do spread out on cooking. I managed to get 13 slices out of my roll, including the ends.

Egg wash the pastry again as well as the exposed filling. Don’t skimp on this step as it makes a huge difference to how beautifully burnished they look once they come out of the oven. Sprinkle over a little flaky sea salt and more pepper.

Bake for 20 minutes and let cool a little before serving.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Apple Gruyere Stuffed Mushrooms
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
Apple and Gruyere stuffed mushrooms are an amazing appetizer for fall....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegetable Dill Dip
Profile Photo by Jen @ Peanut Butter and Peppers in Appetizers
A creamy, healthy vegetable dip, made with Greek yogurt and mayonnaise...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Turkey and Mushroom Quesadillas with Beer-Pickled Jalapenos
Profile Photo by Justine Sulia (Cooking and Beer) in Appetizers
The perfect use for that leftover turkey from Thanksgiving, these quesadillas...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Red Beet Hummus
Profile Photo by Danielle Cushing in Appetizers
A healthy dip, perfect for a holiday party!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy