During my first Christmas of being fully vegetarian, a shopping trip taught me that vegetarian party food is not that easy to find. After wading through the meat and fish options, you’re pretty much left with only mozzarella sticks and vegetable spring rolls. If you want something a bit more interesting, but also super easy to make, these Chestnut, Sage & Parmesan Palmiers are a perfect canape option. Using ready made pastry and pre-prepared chestnut make this a quick and simple snack to prepare. They’re extremely moreish and I can assure you that meat eaters will love them too, plus they look really pretty! Don’t forget to check the parmesan you use is vegetarian friendly, as some contains rennet which makes it unsuitable.
To make the filling I mashed together the chestnut puree, sage, parmesan and salt.
I rolled out the pastry and spread the filling evenly all over it.
Then I rolled the pastry up from either side until it met in the middle.
I wrapped it up tightly in baking paper and cling film, and put it in the freezer for 15 minutes.
Then I sliced it up and laid the pieces out onto a baking tray.
They baked for 15 minutes until they were golden.
The Chestnut, Sage & Parmesan Palmiers were absolutely yummy, the cheesy flavour and fragrant sage really come through and make you want more and more of these crispy treats!
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Mummy Mishaps, Simple & In Season hosted by Feeding Boys & A Firefighter, and Fiesta Friday hosted by Cooking With Aunt JuJu and Life Diet Health.
Products from Amazon.co.uk
Chestnut, Sage & Parmesan Palmiers
- 320 g Puff Pastry Sheet
- 200 g Chestnut Puree
- 50 g Parmesan (make sure it contains no rennet)
- 2 tsp Dried sage
- 1/2 tsp Salt
Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes
To make the filling, mash together the chestnut puree, sage, parmesan and salt
Roll out the pastry and spread the filling evenly all over it
Roll the pastry up from either longest side until it meets in the middle
Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6
Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays
Bake them for 15 minutes until they are golden
Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes
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