A dainty pastry with layers of mushroom filling
400g ready puff pastry
1 egg, lightly beaten for brushing
Filling
15ml oil
15g butter
15ml crushed garlic
1 medium onion, finely chopped
250g mushrooms, finely chopped
15ml cake flour
30ml water (if needed)
30ml chopped parsley
salt and pepper to taste
Method for filling
Preheat oven to 200ºC
Heat oil and butter. Add garlic and onion. Cook, stirring until onion is soft.
Stir in mushrooms, cook for 5min or until mushrooms are soft, stirring often.
Add flour, salt and pepper and stir over heat for 1min.
Gradually stir in water, stirring all the time until mixture boils and thickens. Remove and cool. Stir in parsley.
Assembling of palmiers
– Roll out pastry on lightly floured surface to a 25x35cm rectangle. Divide lengths into three without cutting through pastry.
Spread filling over 2 ends leaving the center unfilled. Roll each filled end toward center and make it stick with beaten egg. Neaten.
Refrigerate for 30min. Cut roll into 1cm slices. Place cut side up on sprayed baking sheets. Neaten palmiers and brush with beaten egg.
Bake for 12-15min until golden. Serve hot.
NB : Palmiers freezes successfully. Layer between plastic sheets.
