Chestnut, Sage & Parmesan Palmiers

Chestnut, Sage & Parmesan Palmiers

It’s my first Christmas being fully vegetarian and a recent 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!

Jump straight to the recipe!

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 and put it in the freezer for 15 minutes.

I sliced it up and laid the pieces out onto a baking tray.

Chestnut, Sage & Parmesan Palmiers

They baked for 15 minutes until they were golden.

Chestnut, Sage & Parmesan Palmiers

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.

 

5 from 3 votes
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Chestnut, Sage & Parmesan Palmiers

Servings 18

Ingredients

  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan
  • 2 tsp Dried sage
  • 1/2 tsp Salt

Instructions

  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. 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

  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

  7. Bake them for 15 minutes until they are golden

  8. 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

You can find more of my Savoury recipes by clicking here!

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21 comments / Add your comment below

  1. Kat we love baking with puff pastry sheets and we haven’t actually tried palmier shapes yet! I love the idea of chestnut and sage so we’ll sure be trying these. Thanks for linking up and sharing at Fiesta Friday!

    1. I bake with puff pastry sheets all the time too and this was the first time I’d tried palmier shapes – I hope you enjoy them!

  2. Quick and easy appetizer – so many uses with puff pastry. I made 4 leaf clovers not too long ago the same way you did but used pesto. It was bright green before baking and lost its color unfortunately after baking. Your ingredients seem to have kept their color. Happy Fiesta Friday!

    1. It was the first time I’d used it too, it came ready made in a packet so it was really handy!

  3. hi Kat sorry for being a little late popping over to comment. I love the presentation of your palmiers – so festive and attractive. The flavours sound delicious too.
    Thank you for linking to #Bakeoftheweek xx

    1. I agree, I also tried brie & cranberry but the cheese all melted out a bit so they weren’t so pretty – still tasty though!

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