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 anima rennet which makes it unsuitable.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chestnut, Sage & Parmesan Palmiers
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. Then roll the pastry up from either side until it meets in the middle.
Wrap it up tightly in baking paper and cling film, and put it in the freezer for 15 minutes. Then slice it up and lay the pieces out onto a baking tray. Bake them for 15 minutes until they are golden.
Can this recipe be made gluten free?
For gluten free you can replace the puff pastry sheet with a gluten free puff pastry sheet. Please check the labels of everything you use if you are serving this recipe to someone with an allergy or intolerance.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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Chestnut, Sage & Parmesan Palmiers
- 320 g Puff Pastry Sheet
- 200 g Chestnut Puree
- 50 g Parmesan (make sure vegetarian friendly is serving to vegetarians)
- 2 tsp Dried sage
- ½ 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