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Parma Palmiers    CD  HD  45mins

 

 

Serves 4    Cold  Pork   Hors d'oeuvre  Starter  Appetizer

 

 

Ingredients
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

 

Instructions

 

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 to cool.

 

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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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