Sausage & Mustard Palmiers

These flaky sausage and mustard palmiers are my take on sausage rolls and are perfect for dinner parties or rustic canapés

Ingredients:

  • 250g Sausage Meat
  • 500g Puff Pastry
  • 2 Shallots
  • 3 tsp English mustard
  • Handful of Sage
  • Salt & Pepper
  • 1 tsp olive oil

Makes 20 Palmiers

Method:

  1.  Dice the Shallots up and soften with the olive oil in the pan.
  2. Slice the sage in to fine strips.
  3. Put the sage, Shallots and sausage meat in a bowl and mix until all combined
  4. Season with Salt & pepper.
  5. Roll out the pastry out and spread a layer of english mustard across the top of the pastry leaving a 1cm gap around the edges
  6. apply a thin layer across the whole of the mustard layer
  7. roll the pastry in from both end to form the palmier shape
  8. Place in the freezer for 1 hour to become more firm
  9.  Slice the palmiers from 5-7mm thick
  10. Place on a baking tray and cook in a preheat oven at 180°C for 25 min or until golden brown
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Slicing the Sage
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Sausage Meat Mixture
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Mustard & Sausage layer
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Slicing the Palmiers
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Uncooked Palmiers
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Finished Palmiers

 

 

 

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