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.
Step by step...
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!
Recommended equipment & ingredients*
| Baking trays | Mixing bowls | Cooling rack |
| Kitchen scales |
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Chestnut, Sage & Parmesan Palmiers
Ingredients
- 320 g Puff Pastry Sheet
- 200 g Chestnut Puree
- 50 g Parmesan (make sure it contains no rennet)
- 2 tsp Dried sage
- ½ tsp Salt
Instructions
- 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
If you like this, check out more of my Savoury recipes!
Or you might like my Christmas recipes!
Pin it for later!
Life Diet Health
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!
thebakingexplorer
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!
Judith Graber
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!
thebakingexplorer
The four leaf clovers with pesto is such a good idea!
Jas @All that's Jas
What a great idea! I've never used chestnuts in a savory recipe. Love how you placed them to shape a Christmas tree. Clever 🙂
thebakingexplorer
Thanks Jas! I was feeling very festive that day!
Jhuls @ The Not So Creative Cook
I wanted to try making palmiers since forever, but I haven't made them until now. These look really delicious and perfect bites for any party! Thanks for sharing, Kat!
thebakingexplorer
Thank you! They are so easy to make Jhuls, much easier than I expected.
Monika Dabrowski
What a tasty and easy to make party food idea! Great flavours:) Pinned
thebakingexplorer
Thanks Monika!
cakespy
This is incredibly wonderful!! I have never seen savory palmiers before but I'm totes into it!
thebakingexplorer
Thank you so much! They are great savoury snacks/canapes 🙂
frugal hausfrau
Beautiful recipe! I don't recall ever working with chestnut puree before, but I can imagine how good this is!
Mollie
thebakingexplorer
It was the first time I'd used it too, it came ready made in a packet so it was really handy!
jenny paulin
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
thebakingexplorer
Thank you so much Jenny! Better late than never I always say 😀
Stephanie ReadsWell
This one is my family's favorite appetizer. It is hard to keep its color. Quick, easy, and delicious.
thebakingexplorer
I'm so glad you enjoy it too!
Kate - gluten free alchemist
Lovely flavours. Palmiers are so perfect for festive nibbles and you have so many options for filling them..... veggie or not! Chestnut is so seasonal... I bet they tasted delicious xx
thebakingexplorer
I agree, I also tried brie & cranberry but the cheese all melted out a bit so they weren't so pretty - still tasty though!
Stela Tan
Yummy.
Cheryl
That is one great and awesome recipe.