Olive & Sundried Tomato Palmiers
Makes approx 24 - Serve hot
225g / 8oz puff pastry (fresh or frozen) 25g / 1oz strong cheddar cheese, finely grated 25g / 1oz
vegetarian stilton cheese, finely grated 25g / 1oz vegetarian parmesan or pecorino, finely grated
black pepper 25g / 1oz black olives, finely chopped 25g / 1oz sun-dried tomatoes, finely chopped 2
large baking trays, greased
Pre-heat oven to Gas Mark 7 / 220 C / 425 F. Mix all the grated cheese together in a bowl.
Roll out the pastry to an oblong strip 12"x8". Sprinkle the cheese on 2/3rds of the pastry, and
sprinkle black pepper over the cheese. Bring the piece with no cheese up and fold over half the
cheese pastry. Fold the remaining cheese pastry 1/3rd over the rest of the pastry. Press down the
edges of the pastry, then roll out again to a square 8"x 8". Cut the square in half.
On one strip place 2/3rds of the chopped olives, and on the other strip put 2/3rds of the sun-dried
tomatoes, covering the whole strip. For each strip, bring both long edges into the centre so that
they meet in the middle. Arrange the remaining 1/3rd of each mixture over the pastry, and fold up
again from both long edges to meet in the centre.
With a sharp knife, cut into < (6mm) strips. Place on a baking tray, leaving room to expand.
Bake for about 10 minutes until golden brown.
Note: When cold, these can be stored in an airtight container for 24 hours, and re-crisp just
before serving.
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