Left-over Pastry Palmier
Calling this dish a palmier might offend a pastry chef, but that is the closest relative to this dish, which is essentially a Swiss roll made out of pastry; and as the most pretentious of us will know, there’s nothing like using a French name for a dish to impress the people you’re serving it to. I chose to make a savoury version of this dish, but there is no reason you couldn’t use a sweet filling (reduce some berries or stew some apples to make a sauce and spread liberally over the pastry before rolling).
Ingredients
321 Pastry:
75g plain flour
50g margarine/butter/lard
25g water
Filling:
1 red pepper
200g cheese, grated
1 spring onion
Olive oil
Notes: (1) This recipe is for ‘left-over pastry’ so one would usually make a larger amount of pastry and simply use the trimmings, the recipe above is an estimate should you wish to make from scratch; (2) Use a strong tasting, mature cheese to ensure the flavour is retained during cooking.
Instructions
Roll the pastry out into a flat rectangle about 5mm thick (if presentation is key, trim off the edges to make a perfect rectangle before rolling).
Lightly cover the pastry with olive oil. Cover with the grated cheese to within a centimetre or so of the edge.
Dice the pepper and the onion and sprinkle over the cheese, avoid going to close to the edges to ensure that the vegetables will be completely contained when rolling.
Roll the pastry into a cylinder and seal. Make a number of small slices in the upper part of the palmier to allow steam to escape.
Cook at 180°C for 45 minutes.
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