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Sausage & Mustard Palmiers

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


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

Makes 20 Palmiers


  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

Slicing the Sage


Sausage Meat Mixture


Mustard & Sausage layer


Slicing the Palmiers


Uncooked Palmiers


Finished Palmiers




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