Posted by: Stephlechef | December 30, 2012

Christmas canapés 4 – sundried tomato palmiers




Sundried tomato palmiers

These were pretty simple. I think they came from a Lorraine Pascale recipe.

Get a jar of sundried tomatoes. Drain as much oil from them as you can. (Don’t pour it down the sink! Put it in a bag and put it in the bin… or dip bread in it, but your arteries won’t thank you) Plonk them in a chopper/blender/joosh (my noise for a hand blender) them with a hand blender… and you will have a sundried tomato paste. (You could also use red pesto) Unroll a pack of ready-rolled puff pastry, and spread the paste all over it, right to the edges. Roll up from the long sides (not the way it came out of the packet)… to make the palmier shape, you need to roll from both sides into the middle. Chill it for a while, then slice it gently (don’t squash it, slide the knife across it) into 1/2 cm slices and lay flat on a tray. Then grate some parmesan over the top and bake in a hot oven until brown. Done!


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