almiers. Crispy, buttery, puff pastry filled with delicious filling and a perfect savoury nibble to follow a glass of Champagne at New Year or for a dinner party! I made these with a collection of leftover ingredients that were cluttering up the fridge but as usual whenever I assume ingredients a write-off, they turn into something much more sophisticated than anticipated. You can put anything inside these, sweet with sugar and cinnamon or savoury cheeses, meats or spreads. For these two variations I made a red pesto, basil and Parma ham version and a black olive, feta and rosemary alternative!

(Makes about 40)

  • 2 x ready rolled puff pastry sheets (or buy a block and roll it out into a long rectangle about 35cm about 1 pound coin thickness)
  • 1 pack Parma ham slices
  • 2 tbsp red pesto
  • Handful basil leaves
  • Handful of crumbled feta cheese
  • 1 sprig of rosemary, leaves picked, chopped finely
  • 2 tbsp black olive spread
  • 1 egg, beaten
  1. Roll the first pastry sheet out onto a floured surface with the short edge of the rectangle facing you.
  2. Spread with the red pesto evenly over the entire sheet
  3. Sprinkle with the torn basil leaves
  4. Now line up the Parma ham slices down the rectangle
  5. Brush some beaten egg down the two outermost long edges and then starting on one side, tightly roll into the centre. Do the same on the other side, keeping the pastry tight until it meets in the centre with the other side.
  6. Brush a little beaten egg between the touching rolls, wrap tightly in cling film and chill in the fridge for 30 minutes.
  7. Repeat this process with the feta, olive spread and rosemary following the same principle or with whatever ingredients you like
  8. Preheat the oven to 200°C
  9. Once both ‘log’ have rested for 30 minutes, remove from the fridge and line a baking tray with parchment. Cut the puff pastry logs into about 1.5cm slices with a sharp knife (or thicker if you like) and line on the baking tray
  10. Bake in the oven for 12-15 minutes until golden, crispy and cooked through
  11. Leave to cool a little and serve warm with some bubbly!


Red pesto, basil and Parma ham palmiers

Feta, black olive and rosemary palters.

WINE: Of should I say something sparkling? Try with a crisp dry Champagne, English sparkling wine or a Prosecco. Try Biancavigna, Prosecco Spumante available at Armit Wines.

Jess - Prosecco