16th December 2013

Sausage and sage palmiers recipe

Party palmiers

These sausage and sage palmiers make for a classic canapé, and are ideal for a pre-dinner drinks nibble. Or if you've just got hordes of hungry visitors over Christmas, having a plate of these to hand will keep them happy. They're easy to make but look impressive, and best of all you can get ahead by freezing the recipe at the end of step 2 – just wrap the uncooked palmier roll in cling film, then freeze for up to 3 months. Defrost overnight in the fridge, then continue with the recipe. 


around 32
Takes: 15 minutes to make, 20-25 minutes to cook, plus 1 hour chilling

1 tbsp olive oil
2 shallots, finely sliced
150g free-range British sausagemeat
150g free-range British pork mince
Bunch of fresh sage, leaves picked and finely sliced (about 10 leaves)
375g ready-rolled all-butter puff pastry

1. Heat the oil in a small frying pan, then gently fry the shallots for 10 minutes until soft. Transfer to a mixing bowl to cool. Add the sausagemeat, pork mince and sliced sage to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.

2. Unroll the pastry sheet and spread evenly with the pork mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap well in cling film and freeze – see tip).

3. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed. Serve warm.

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