06 September 2012
RECIPE: Antipasti Palmiers
This is a beyond easy recipe for some last minute drinks nibbles or a take along dish. Seriously, I had our local street party to go to in T minus 1 hour and nothing in the fridge apart from a block of ready made puff pastry (sssshhhhh) and a tub of mixed antipasti. I had to get creative. Throw in some fancy rolling and a chill in the freezer and you can knock these up in no time at all.
Your friends will be impressed. You will be smug.
You could also try these with pesto, mixed cheeses or feta and pine nuts...pretty much anything.
Makes around 30
500g Block of ready made puff pastry
250g Jar or tub of mixed pitted olives (I used black, green and pimento stuffed) and sun-dried tomatoes
Pecorino or Parmesan
Roll out the pastry into a rectangle, roughly 3mm thick.
Drain the olives and tomatoes and mop excess oil with some kitchen paper. Finely chop and spread evenly over the pastry.
Grate over a generous layer of cheese.
Mark the centre point on the two shorter sides of the pastry and carefully roll one long side to the middle and then the second side to the middle. Moisten the join in the middle with a little water and press together.
Wrap the roll in cling film and place on a tray in the freezer for 30 minutes.
Preheat the oven to 200
Remove the roll, uncover and cut into 1 cm slices.
Place on baking trays lined with baking paper with plenty of space around for 15-18 minuters until golden and crisp. Cool on a wire rack.
These are best made just before needed. You could make the roll up well in advance and refrigerate, sticking in the freezer 30 minutes before cooking as above.