When having a cocktail party, I don’t necessarily want my guests to have big plates of food that they have to balance on their laps or the shoulder of their partner, so nibbles are a must. These tasty swirls are perfectly vegetarian, but the mixture of mushroom, onion and cheese seems to transform the veggie ingredients, into a meaty stuffing. Simply lovely.
ingredients (makes between 25 and 30 palmiers)
- 500g puff pastry (I use a block of ready made)
- 250g chestnut mushrooms
- 1 medium red onion
- 1 tsp truffle oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 125g parmesan cheese, very finely grated
method
- Preheat the oven to 220 degrees C/200 (fan).
- Flour your work surface well, and place the block of pastry onto it, flouring the top of the pastry and your rolling pin. Roll the pastry out, flouring beneath it as you go, until it is a rectangle of around 30cm by 25cm, or until the pastry is about 4mm in thickness.
- Place the other ingredients, except the parmesan, into a food processor and blitz into an almost gritty paste. Spread this paste evenly over the pastry, and top with the finely grated parmesan.
- Roll the two longest sides in towards the centre, wrapping into tight spirals that meet in the middle. You should end up with two long cylinders, joined together on the bottom side.
- Slice into 25 or 30 pieces, of around 0.5-1cm in thickness. Place on baking sheets and bake for 15-20 minutes. Allow to cool completely and serve with dip, I go for sweet chili.
