Smoked Mackerel Pâté Canapés

Everyone needs a quick, easy to make canapé recipe, especially at this time of year. This Smoked Mackerel Pâté takes minutes to whizz up together and is endlessly versatile; it can be spread it on some thin oven toasted slices of baguette, topped it with grated cheese and grilled – super easy and really tasty too. Or, if you don’t want to be bothered with heating them up, you could just top the baguette toasts with the Mackerel Pâté, place half of a pitted black olive and a sprinkle of parsley on top and voila!

If you are having a buffet style table of nibbles, you can also serve the pâté in a bowl, surrounded by slices of baguette. I’ve often served it as a casual starter when I’ve had friends round for supper during the week. Everyone gathers round the table with a drink, to chat and whet their appetites on this pâté while I get on with finishing off the main attraction.

My version includes a little heat from chilli flakes and a warm spicy note from dry roasted cumin seeds – both work so well with the smoky mackerel and the sharpness of the lemon. You can change the spicing to suit your palate, of course.

Smoked Mackerel Pâté

• Time: 10 mins
• Difficulty: easy
• Print

INGREDIENTS

• 3 fillets (approximately 300 – 350g in total) of smoked and peppered mackerel with the skin removed
• 1 tsp dry roasted cumin seeds
• ½ tsp chilli flakes
• zest and juice of a lemon (unwaxed) Use half the juice to start with and only add more after you have tasted the pâté, if it needs it.
• 2 Tbsp half fat creme fraiche
• 2 Tbsp chopped parsley

To Serve

• Baguette cut into ½ cm slices and toasted on a tray in the oven
• A little grated cheddar cheese

INSTRUCTIONS

1. Break the mackerel into large chunks and place all the ingredients (using just half of the lemon juice to start with) into a food processor. Pulse to combine. Try and keep some of the texture rather than reducing it to a homogenous paste.
2. Taste and adjust seasoning as necessary – you may need more lemon.
3. Scrape into a container and refrigerate until needed.
4. Then, turn on the grill/broiler.
5. Cover the slices of baguettine with the pâté, top with a little grated cheddar and place on a baking sheet. Grill/broil until bubbly and browned.

The Smoked Mackerel Pâté also very nice cold topped with a slice of olive, and as a casual starter with a baguette.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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Cheesecake Stuffed Chocolate Strawberries

We’ve been having the most glorious summer weather here in London – this historic city is even more beautiful when the sun is shining and you can appreciate the architecture, gardens and cafe society in the golden glow of the summer sun rather than scurrying along under an umbrella, shoulders hunched, looking at the ground to avoid puddles. There is a wonderful campaign of sorts, called “Look up London” which exhorts us to look up and admire the amazing architecture – I always travel on the top decks of  buses just so that I have a better view of the upper sections of the buildings. In fact, when Jake was just a toddler, we used to spend the bus journeys into the West End, on the upper decks, gargoyle spotting. Such fun!

Last weekend, a friend organised a picnic in a private garden square off Sloane Street in Belgravia – the posh bit of Chelsea. “Simply bring yourself!” he exclaimed, when I asked what I should bring; “I just want you to relax and enjoy yourself.” Now, I have been on his picnics before – it’s all silver cutlery, china plates, crystal glasses, linen napkins, gorgeous throws to sit on and  really beautiful food. This picnic was no different – his “prep area” was an arbour set with wooden block seating where the hampers and bottles of wine where kept cool in the shade. Adjacent to this, in the sunshine and next to a lavender edged flower bed, he had spread out one of his enormous throws, scattered with large Indian carpet cushions. Along with a couple of deck chairs, a white linen covered occasional table set with a vase of flowers, a pile of the Sunday papers and a bronze Blackamoor holding out a box of marshmallows, it was akin to  something out of the Days of the Raj – all that was missing was the punkah-wallah to keep us cool!

And the food…poached salmon on watercress with an avocado sauce garnished with lemon, prawns and squid rings; a wild rice salad with orange and red peppers, cashew nuts and dried cranberries: a green bean and tomato salad and finally, a vodka marinated cucumber salad with a dill sauce – all immaculately presented, of course. We also had fabulously ripe cheeses brought along by one of the guests, macaroons, the aforementioned marshmallows and I took these Cheesecake Stuffed Chocolate Strawberries – because I was not going to be able to turn up empty handed! A really splendid afternoon, catching up with old friends and making some new ones, in these beautiful gardens far removed from the hoi-polloi of “barbaric” Chelsea!

These Cheesecake Stuffed Chocolate Strawberries are a modern, healthy and portable version of a Strawberry Cheesecake. Hollowed out strawberries are filed with a sweetened vanilla cream cheese then dipped in melted chocolate and coated with biscuit crumbs. I saw a version without the chocolate on Pinterest last year but when I made them I found that the biscuit crumbs got soggy from the strawberries as well as the cream cheese. The chocolate forms a barrier  and a really delicious one at that! Feel free to use semi-sweet or milk chocolate instead of dark if you prefer. I made two punnets for the picnic and one for this post. The strawberries for the picnic were much larger and the ones for this post were quite small – you will have to judge how much cream cheese, chocolate and crumbs you will need, depending on the size and amount of the fruit – the recipe below is what I used for the smaller berries. Remember that they don’t take much cream cheese to fill them. These are best at room temperature but do need to be kept in the fridge for the chocolate to firm up. These are perfect for picnics but they are also lovely as a sweet canapé at a summer party.

I am taking these over to Angie’s for Fiesta Friday #27 – that fabulous weekly party where you will leave completely inspired and blown away by the creativity out there. This week, Angie is ably helped by Aussie power duo,  Saucy @ Saucy Gander and Margot @ Gather and Graze who are in fancy dress – so I’ve come in flapper gear, doing the Charleston and handing out strawberries!

• Difficulty: easy
• Print

INGREDIENTS

• 400 g punnet of strawberries as even in size as possible
• 100 g cream cheese
• 1 – 2 Tbsp sifted icing (confectioner’s) sugar
• ½ tsp vanilla extract. or paste
• 70 g of dark or semi sweet chocolate
• 4 – 5 digestive biscuits or graham crackers

INSTRUCTIONS

1. Place the biscuits in a sandwich bag and crush to fine crumbs with a rolling pin or the bottom of a glass. Place  the crumbs in a small bowl and set aside.
2. Blend the cream cheese with 1 tablespoon of the sifted icing sugar and the vanilla – taste and add more sugar if it’s not sweet enough. Taste your strawberries too – you don’t want an overly sweet stuffing if the berries are very sweet.
3. Fit a large holed nozzle onto a piping bag and fill the bag with the cream cheese mixture. Or fill a sandwich bag with the cream cheese – you can snip off a small bit of the corner when you are ready to stuff the strawberries. Place the bag in the fridge while you get on with the strawberries.
4. Rinse the strawberries and set aside any that have mushy spots. You can trim those and save them for smoothies, fruit salads etc.
5. Using a small paring knife, slice off the strawberry hull or calyx – the leaves.
6. Then, using the tip of the paring knife, hollow out from the base by twisting the knife around in a conical circle.
7. Place the strawberries on a paper towel lined tray to drain.
8. Once they are all hulled and hollowed out, pat the tops of the fruit with another paper towel to dry the surfaces.
9. Fill the strawberries with the cream cheese, using the piping or sandwich bag to fill the fruit neatly.
10. Either melt the chocolate (in a small bowl) on a low setting in the microwave for 30 second intervals or in a double boiler set-up (a pan of simmering water with the bowl of chocolate set on top but not touching the water). The chocolate should be just melted.
11. Using a pickle fork or a toothpick or even your fingers if the strawberries are large enough to hold, dip the ends in the chocolate and then in the crumbs.
12. Set on a tray and pop into the fridge for the chocolate to firm up.
13. These are best enjoyed at room temperature so take them out at least half an hour before serving. If transporting for picnic then place in a suitable container, packing an icepack underneath the container.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Asparagus and Feta Cigars

Once upon a time there was a girl called Angie who accidentally started a blog. She was learning about her garden so decided to call her blog The Novice Gardener. Shortly after she began her accidental blog, she started to write about the food she was making and the thoughts she was thinking. She also took a few very pretty pictures to go with her musings. Before long she had gathered lots of friends from all four corners of the world and decided that they all needed to meet each other. Angie, the accidental blogger, who never does anything by halves, threw the biggest and bestest party ever. She called it Fiesta Friday. Everyone dressed up, brought something with them and were so busy mixing and mingling that the party went on until Wednesday! Now, not everyone could make it to the first party so Angie throws open her doors to host a new Fiesta Friday every week!

This week, I am thrilled to be co-hosting with Jhuls of the Not So Creative Cook – a misnomer if ever there was one! If you have Fiesta’d then you know what to do. If you haven’t, it’s really easy; write a post – it doesn’t have to be about food but it does have to be a new one for the party; add a link to Fiesta Friday #15 on your post and then add your link to the party page – I’m probably not making much sense so read the guidelines here – http://thenovicegardener.wordpress.com/fiesta-friday/ Jhuls and I would be over the moon to see you at our Fiesta. If you are new to blogging, Fiesta Friday is a great way to gain exposure and make new friends too. So, put on your dancing shoes on and join the party!!! Click over to Angie’s post for FF#15 to join the party http://thenovicegardener.wordpress.com/2014/05/08/fiesta-friday-15/

Seeing as I am going to be busy keeping an eye on all you lot, I am bringing these Asparagus and Feta Cigars which are quick and easy to make. I first made a feta-less version of them last summer as a canapé for a dinner party after seeing them on Pinterest and noticed that Ottolenghi had featured them in his column for the Guardian last weekend. I combined the two recipes, adding feta cheese for Fiesta Friday but had a bit of a disaster and overcooked them – they were edible but too brown. They were also very greasy from the olive oil. So I made some more and tweaked the ingredients, temperature and timing to get the crisp, non greasy cigars you see pictured.

I am also bringing these over to Fromage Homage’s May’s Cheese Please Challenge which has it’s focus on seasonal ingredients this month…apparently this fits the bill! Do take a look at the recipes submitted for this challenge – there are beignets, tarts, parfaits, gnocchi and the most gorgeous pull apart bread too…there is also some rather fabulous chutney for the winner so get something together and join this challenge!

Now, let’s get some choons on and fiesta!!

…and to wind down…a couple from Jhuls

So, now, for a quick run through with photos followed by a printable recipe at the end…

Get your ingredients ready – you will need to work quickly once the pastry is out.

Slice the sheet in half  and brush with melted butter. Don’t use quite as much butter as pictured – just dab it on all over. One you have 3 layers of pastry, cut the strip into 6 even pieces and lay the a spears on each one section.

Add the feta and poppy seeds and roll up tightly. Repeat with the remaining sheets, asparagus and feta.

Lay on a baking sheet, brush the tops with butter and sprinkle over the parmesan and more poppy seeds.

Bake for 10-12 minutes – keep an eye on them towards the end. Enjoy!!

Click over to Angies Fiesta Friday #15 to join the party – we are waiting for you! http://thenovicegardener.wordpress.com/2014/05/08/fiesta-friday-15/

• Servings: 12 pieces
• Difficulty: fairly easy
• Print

Adapted from Asparagus Phyllo Appetisers by Rachel Nairns 

These can be assembled a few hours before and then popped into the oven as your guests arrive…

INGREDIENTS

•  12 asparagus spears
• 1 package filo pastry – you will not use all it – freeze what is left over.
• 40 g of melted butter
• 70 g of feta cheese – crumbled
• 10 g of parmesan cheese grated (preferably on a fine grater to get long skinny strands)
• 2 pinches of poppy seeds

INSTRUCTIONS

1. Pre-heat oven to 180C/350F and place some parchment paper on a baking sheet.
2. Snap or trim off the woody ends of the asparagus spears.
3. Fill a pan with a couple of inches of kettle boiled water and set on the hob to come to a boil. Salt generously and add the asparagus. Blanch for 2 minutes then drain and cool under cold running water (or an ice bath). Lay on paper towels to dry, patting the tops with another paper towel.
4. Remove 3 sheets of filo from the pack. (You need to work quickly as the pastry dries out but if it breaks or crumbles, it is not the end of the world. Butter will hold it together and once it is cooked you can’t tell.) The filo pastry I used was about 12 inches long and 24 inches wide. My asparagus spears were quite short so I cut the pastry in half lengthwise so that I had long strips. Stack up the sheets in a pile of six and cover with a damp tea towel if you wish – I didn’t.
5. Now, take one sheet of filo and  brush it sparingly with the butter – don’t be too heavy handed otherwise the cigars will be greasy. Top it with another sheet and brush with the melted butter. Top it with a third sheet and brush with a little more butter.
6. Sprinkle over some poppy seeds and then slice into 6 equal pieces about 3 inches wide.
7. Place a spear near the edge of each piece, with the tip of the spear overhanging the pastry.
8. Place a little feta cheese over the spear and fill the bottom of the pastry with some as well. (See photo)
9. Roll up as tightly and evenly as possible and place seam side down on the papered baking tray. It is easier to do this as an assembly line job – lay the spears out, crumble over the cheese and roll each one up. Leave a little room between each cigar on the baking sheet.
10. Repeat with the remaining pastry and asparagus.
11. Brush the tops with melted butter then sprinkle over a little more poppy seeds and the grated parmesan cheese.
12. Bake for about 10-12 minutes. Do keep an eye on them towards the end.
13. Serve warm with lots of napkins!

If you want to serve a dip, and I don’t feel that you need one with the feta cheese, then mix up a little creme fraiche with a squeeze of lemon juice and some lemon zest …

Mushroom and Onion Marmalade Tarts

These Mushroom and Onion Marmalade Tarts are something I made when I catered cocktail parties. Those parties were a lot of work but also a lot of fun – lengthy discussions on menus, researching and brain storming recipes, finalising menus, compiling shopping and prep lists, food ordering and shopping, scouring charity shops and department stores for serving props, prepping, cooking, serving and enjoying the party later! I used to do this around my son’s nursery  and bedtime schedules and had to be so incredibly organised – lists were my best friends! Always requested as the first canapé to every party were the Bloody Mary Cherry Tomatoes – vodka and worcestershire sauce infused cherry tomatoes served with a rosemary dipping salt – it was a real ice-breaker and got everyone mingling. I would blithely churn out things like seafood stuffed rice paper rolls with a dipping sauce, hot and sour lamb with peanuts on cucumber, lettuce cups with Thai inspired beef salad, saffron mussels on garlic bread, pear and blue cheese galettes, garlic  mushrooms with lemon risotto, mini Christmas puds, lemon curd tartlets  – all made impossibly tiny, dainty and beautifully presented. A friend recently requested this recipe (from a party that took place 12 years ago!) and I was so pleased that I still had some gorgeous mushrooms left in my veg box from Sutton Community Farm to make them with.

Mushrooms cooked with garlic and thyme with a squeeze of lemon is one of my favourite ways to eat them which I do so rarely because my son is really not a fan of the fungi. This recipe is a riff on that together with some gooey caramelised onions with a topping of melted gruyere cheese ensconced in a crisp, buttery bread case.

They are quite easy to put together and can be made ahead earlier in the day to pop in the oven just as your guests arrive. The Mushroom and Onion Marmalade Tarts also re-heat successfully as I found out when I took this batch round to a friend’s house last night. If you are making huge quantities of them for a party, then use a food processor to chop the onions and mushrooms (separately) to speed things up. Don’t be alarmed at the mountain of chopped mushrooms – these will swiftly cook down. You need that squigdy white sandwich bread for the bases – because that type of bread is so soft, it crisps up beautifully in the oven. You should get 2 bases out of each slice – going over the bread a couple of times with a rolling pin helps to stretch out the slices if they are just a little too small. These tarts are best made in mince pie tins as these are shallow and wide.

First the onion are caramelised, then the mushrooms are added and cooked down. While this is going on, the bread bases get stamped out and buttered and placed in the tin. Once the mixture is ready, the cases are filled, topped with cheese and baked for 10-15 minutes. They are very tasty indeed!

• Servings: makes 12 tartlets
• Time: 45mins
• Difficulty: easy
• Print

Adapted from a recipe by Celia Brooks Brown for the Independent Magazine

INGREDIENTS

• 2 Tbsp olive oil
• 1 large onion sliced fairly thinly into half moons
• salt and pepper
• 2 tsp sugar
• 1 Tbsp butter
• 175g mushrooms chopped quite finely
• 1 tsp of fresh thyme leaves, chopped
• 2 Tbsp chopped parsley
• 1 clove of garlic, minced
• Squeeze of lemon juice
• 6 slices of large white sandwich bread
• 2 Tbsp melted butter
• 75 – 100g gruyere cheese, grated

INSTRUCTIONS

1. Pre-heat the oven to 200C/400F.
2. Heat the olive oil in a wide heavy bottomed frying pan over medium low flame and fry the onions gently until they start to colour.
3. Season with salt and pepper and stir in the sugar.
4. Add the tablespoon of butter and then the mushrooms and thyme. Fry gently until mushrooms are soft and have released their moisture. They will reduce down quite a fair amount.
5. Stir in the parsley and garlic and cook for an additional minute.
6. Squeeze over a little lemon juice, taste and adjust the seasoning.
7. Stamp out two 3 inch circles from each slice of bread. If the slices aren’t big enough, go over them a couple of times with a rolling pin.
8. Brush one side with melted butter and place buttered side down in a mince pie tin.
9. Press into the pan – I use the end of a rolling pin to do this but anything small and flat will work like the bottom of a small jar or glass, for instance.
10. Divide the mixture evenly between the bases- approximately 1 ½  – 2 tsp per tart.
11. Top with the grated gruyere cheese  (they can be made ahead to this point) and bake for 10-15 mins until golden and bubbly.
12. Remove from the tin and place on kitchen paper to absorb any excess butter. The buttered bottoms lend themselves to slipping out very easily from the tins.
13. Serve warm as a canapé or as part of a tapas style first course.

 

 

 

 

Festive Mini Mince Pie Pastries

I know, I know. I am a little late to the party with this one but as I have just made a batch for the second time this month, it struck me that these would be perfect to pass round if you are having people over for a New Years Eve gathering or to take with you if you are attending one. My son has just left to visit friends in Denmark and taken a tin with him as they went down a storm when he first took them to a Christmas party they were having in London a few weeks back.

I am not going to lie to you – these are time consuming to make, so if you can get someone or two, to help, then your mini production line will turn these out in no time at all. Or, if you have a ravioli attachment for your pasta machine, you can use that to speed things up. Otherwise, as with all things miniature, these can be a little tedious to churn out but let me assure you; they are totally worth it. A thin, crisp shortcrust base with a flaky, buttery, puff pastry top, encasing an orange scented little mouthful of fruity mince and dredged in cinnamon icing sugar – even those who dislike mince pies will like these.

Place filled pastry on a bit of parchment paper and use this to swivel the pastry round quickly as you crimp it.

Dredge with the cinnamon icing sugar

Remove to a wire rack to cool

Festive Mince Pie Pastries

• Servings: approx 50
• Difficulty: intermediate
• Print

Adapted from BBC Good Food Sugar Dusted Mince Pie Parcels

INGREDIENTS

• 1 x 375g sheet ready-rolled shortcrust pastry
• 1 x  sheet of ready rolled puff pastry
•  300g  jar of mincemeat
• Zest of one orange
• handful of dried cranberries and sour cherries
• 1 egg, beaten
• 100 g icing sugar sugar
• 1 tsp cinnamon powder

INSTRUCTIONS

1. Remove both pastry sheets from fridge about 15 mins before use
2. Heat oven to 200C/180C fan/gas 6 and paper/prepare two baking sheets
3. Tip the mincemeat into a bowl and grate in the orange zest and stir in the additional dried fruit
4. Unfurl the shortcrust pastry sheet keeping it on it’s wrapper and roll out a little more thinly
5. Using a 5 cm cutter, stamp out rounds for the base
6. Remove the trimmings – you can re-use these – and leave the rounds on their wrapper
7. Spoon on a good teaspoonful of  the mincemeat, heaping it on in a dome, but making sure to leave the base clear around the edge.
8. Unfurl the puff  pastry and roll out quite thinly – more so than the shortcrust as you are going to be stamping out larger rounds to cover the filling
9. Using a 5.5 cm cutter, stamping out slightly larger rounds.
10. Pick up a circle of puff pastry and using your index finger, dip into the  beaten egg and brush around the edges of the puff.
11. Place on top of the mince topped shortcrust rounds and shape around the filling.
12. Carry on doing this until all the bases are covered
13. Then, tear off a bit of parchment paper and  place one of the pastries on top of it.
14. Use the paper to swivel it around as you crimp the edges quite firmly with a fork , to seal.
15. Place on prepared trays; you can place them quite snugly as they don’t spread too much
16. Egg wash them using a brush
17. Bake for 18-20 mins , turning trays around and swapping them if necessary after 9 minutes, until golden and crisp.
18. While the pastries are baking, mix the icing sugar and cinnamon in a bowl.
19. At this point, you can re-roll the pastry trimmings and stamp out, fill, top, crimp and egg wash and bake when the oven is free.
20. Once pastries are out of the oven and still hot, using a fine meshed sieve, heavily dredge with the cinnamon icing sugar and remove to a wire rack to cool.
21. Pack into air-tight tins and sieve in some more of the icing sugar until ready to serve.

Festive Savoury Palmiers

festive-savoury-palmiers

I have been rushing about for the last 6 weeks on a fairly soul destroying property search, hence the radio silence here on the blog – I’ve been cooking but have had neither the time nor the energy to document any of it. Today though, I felt calm, the sun was shining and I was due to visit a friend recuperating in hospital who said he felt like eating pastry. So, in keeping with the season, I made these Festive Savoury Palmiers, managed to photograph them and pack some up before J got to them.  I also stopped to get some fat grapes and squidgy dates before setting off for The Chelsea and Westminster Hospital, which, incidentally is where I had J, sixteen years ago. After a lovely visit, a little wander along the Fulham Road and a restorative macchiato, I met J in Knightsbridge as the afternoon turned to evening. London is looking absolutely stunning in her festive finery. I just love a bit of  sparkle and London is full of it. We wandered around with me stopping to take lots of photos, headed to Soho for a bowl of ramen and finished up by walking through Trafalgar Square before getting the bus home. I am finally feeling festive!

Harrods, Knightsbridge, Carnaby Street and Regent Street

Trafalgar Square and Piccadilly Circus

When time is of the essence, it is quite handy to have a few quick recipes up your sleeve and  Savoury Palmiers fit the bill very nicely. They are easy to make and quick to rustle up and you can tweak away at the filling to your heart’s content. Caramelised onions, chopped rosemary and anchovies are a fabulous combination. Sun dried tomato paste, cubes of mozzarella, basil leaves and black olives would also be very nice.

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

• Servings: 11 - 13
• Difficulty: easy
• Print

INGREDIENTS

• 1 sheet of ready rolled puff pastry – they range from 320 g – 375 g depending on the brand.
• 300g of sausage meat – either de-skin some sausages, use sausage meat or at this time of year you can use some ready made festive stuffing
• 1 handful of chopped (cooked)  chestnuts. Save the rest for the sprouts on Christmas Day.
• 1 finely chopped banana shallot or a medium onion
• 1 handful of dried cranberries
• 1 tsp chopped fresh thyme leaves stripped from their stalks
• 1 Tbsp chopped parsley
• salt and pepper
• 1 beaten egg for glazing

INSTRUCTIONS

1. Preheat oven to 180 C/ 350 F and prepare a baking tray with parchment.
2. Using a fork or your hand, mix the sausage meat, chestnuts, shallots, cranberries, herbs and pepper (no salt at this stage) in a bowl.
3. Unfurl the pastry sheet (leave it on the paper in which it comes rolled up) and spread the sausage mixture all over it, as evenly as you can.
4. Snugly roll up both of the long sides until they meet in the middle. Use the paper to help you get started and don’t worry about the rolls being really tight as the pastry puffs up when it cooks.
5. Brush the pastry all over with the beaten egg.
6. Using a sharp knife, cut into approx 1.5 cm slices, laying each one out on the baking tray as you slice.  You might have to re-form them a little on the tray. Leave some room between them as they do spread out on cooking. I managed to get 13 slices out of my roll, including the ends.
7. Egg wash the pastry again as well as the exposed filling. Don’t skimp on this step as it makes a huge difference to how beautifully burnished they look once they come out of the oven.
8. Sprinkle over a little flaky sea salt and more pepper.
9. Bake for 20 mins and let cool a little before serving.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Festive Savoury Palmiers