Palmiers CD HD 45mins
4 Cold Pork Hors d'oeuvre Starter Appetizer
200g/7oz Puff Pastry
75g/3oz Mature Cheddar Cheese, finely grated
1 Egg, beaten
300ml/10fl.oz. Crème Fraîche
1teasp Creamed Horseradish Sauce
4 slices Parma Ham
Rocket Leaves to serve
1. Preheat the
oven to 220C, 425F, Gas Mark 7. Roll the pastry out to 6mm/¼ inch thickness on a lightly
floured work surface.
2. Sprinkle the
cheese over the pastry and roll along both long edges into the middle to make
two spirals. Brush with a little beaten egg to stick the two rolls together then
cut the roll into 16 slices.
3. Arrange on
baking sheets and chill for 10 minutes.
4. Bake for 10-15
minutes in the preheated oven. Remove from the oven and transfer to a wire rack
5. Place the crème
fraîche and horseradish in a small bowl and mix well.
6. To serve -
place a bed of rocket on 4 individual serving plates, arrange 4 palmiers on each
plate, top with a dollop of the crème fraîche mixture then place 1 slice of
Parma ham (rolled up) in the centre of each plate.
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