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Mushroom Palmiers




Source of Recipe


the web


List of Ingredients




200g/7oz Puff Pastry

1 Egg, beaten

For the filling

15g/1/2 oz Butter

2 teasp Olive Oil

1 Garlic Clove, crushed

1 medium Onion, very finely chopped

125g/5oz Mushrooms, finely chopped

1/2 tbsp Plain Flour

1 tbsp Water

1 tbsp Freshly chopped Parsley

Recipe



1. Heat the oil and butter in pan, add the garlic and onion and saut� gently stirring from time to time, until soft and translucent.



2. Stir in the mushrooms and continue to cook for a further 4-5 minutes, stirring constantly until mushrooms are soft.



3. Stir in the flour and cook over a medium heat for 1 minute, then gradually stir in heat; cool. Stir the chopped parsley into the mushroom mixture.



4. Roll out the pastry on lightly floured surface to a 25cm x 15cm/10x6inch rectangle.



5. Spread the cooled filling over the centre of the pastry, taking the filling right to the short edges but leaving 2 inches on either of the long sides.



6. Brush the long edges of pastry with a little beaten egg then fold over the long edges so they meet in the middle. Chill for 20 minutes.



7. Preheat the oven to 190C, 375F, Gas mark 5 and lightly grease two oven trays.



8. Cut the chilled roll into 1cm/1/2inch slices, place with the cut sides up on the oven trays, and bake for about 12 minutes or until well browned. Serve hot.



These can be made 2 days ahead. Make to stage 6, cover the uncooked, uncut roll and refrigerate until required.

Makes 40