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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 sauté 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