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Christmas Palmiers

These festive bites were truly a highlight of our Vegan Christmas Cookery course 2014. Fun to make and even more enjoyable to eat!

Vegan Christmas Course

Christmas Palmiers

Ingredients:

  • 1 block of puff pastry
  • 1 recipe of red pesto
  • 1⁄2 small leek, sliced and steamed until tender, then chopped
  • 2 tbsp olive oil
  • 1 tbsp thyme leaves
  • 50ml white wine
  • 125g spinach
  • salt and pepper

Vegan Christmas Palmiers

Method:

  1. Fry the leek until soft in the olive oil along with the thyme, add the wine and cook until the mixture is dry.
  2. Wilt the spinach and squeeze the excess liquid out, then finely chop.
  3. Mix the spinach in with the chopped leek mixture.
  4. Add salt and pepper to taste.

To make the Palmiers:

  1. Roll out the puff pastry into a large rectangle, to 3mm thickness.
  2. Spread the pesto over one half of the pastry and the leek and spinach mixture over the other half.
  3. Roll up the pastry from each side until the rolls meet in the middle.
  4. Cut the roll up into thin slices using fishing wire as a tool.
  5. Flatten each disc slightly onto baking parchment.
  6. Bake for 20 minutes at 200C/Gas6 until golden.

Vegan Christmas Palmiers

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