Quick Appetizer Recipe.....
Cheese Palmiers

These little heart shaped puff pastry savouries make a perfect quick appetizer recipe for a drinks or cocktail party. They can be baked up to 24 hours in advance and kept in a sealed airtight container - just crisp them up in a hot oven for a few minutes before serving them. Alternatively, the pastry rolls can be frozen unbaked and then defrosted just before baking.

I have used smoked salmon and Parma ham for the fillings, but I also find that chopped black olives or whole anchovy fillets are also excellent.

Gourmet food........the EASY way!

Savoury Cheese Palmiers
with Palma Ham and Smoked Salmon

1lb/450g bought puff pastry
2oz/50g strong Cheddar cheese, grated
2oz/50g Parmesan cheese, grated
freshly milled black pepper
2oz/50g smoked salmon, thinly sliced
2oz/50g Palma ham, very thinly sliced
1 egg, beaten

METHOD

This quick appetizer recipe can be prepared in around 30 minutes....

• Begin by rolling out half of the pastry into a rectangle roughly 12 x 8 inches (30 x 20cm).
  

• Combine the cheeses and sprinkle half of it over 2/3rds of the pastry and season with freshly milled black pepper.
  

• Now fold the bottom 1/3 of the pastry (the bit without the cheese) over the center 1/3. Then fold the 2/3 section over again on top of the remaining 1/3. Seal the edges firmly with the rolling pin.
  

• Roll the cheese pastry out to a square approximately 8 x 8 inches (20 x 20cm).
  

• Lay about 2/3 of the Palma ham evenly over the pastry. Now fold one side of the pastry bringing it to the center and then the other side to meet it (see diagram below).
  

• Arrange the remaining Palma ham over the folded-over sections and the once again bring the outside ends in to meet in the center. Brush the join with a little beaten egg and pinch the pastry to join the 2 sides together. Roll tightly in cling wrap and refrigerate for 1 hour (or freeze if you are not baking immediately).

Now repeat the same process as above with the other half of the pastry and the smoked salmon.

• Preheat the oven to 425F/220C/gas mark 7.
  

• Brush the pastry rolls with beaten egg.
  

• Using a sharp knife, cut the pastry into 1/4 slices. Lay the slices onto a baking sheet lined with baking parchment.
  

• Bake for approximately 10 minutes until golden brown and crisp.
  

• Remove from the baking sheet and cool on a wire rack.

Once completely cold, these little French delicacies can be stored in an airtight container for up to 24 hours....but I find that they usually get eaten well before that!

You may also like to check out another quick appetizer recipe.....
Mini Croustades filled with Smoked Salmon & Caviar.

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