Wild Mushroom and Blue Cheese Palmiers – Chef Daniella

These palmiers are little savoury biscuits I first put together for a top 5-star hotel as a mid-winter amuse-bouche, but this works just as well for any occasion that requires a bite-sized snack.

Imagine the most moreish little drinks nibble ever…think crispy pastry and melting blue cheese…so yummy and so simple to produce yourself!

Ingredients

• 2 rolls all-butter puff pastry
• 4 punnets mixed wild mushrooms, chopped
• 3 garlic cloves, crushed
• 1 lemon, finely zested
• 2.5ml salt
• 2.5ml freshly ground black pepper
• 25g thyme, finely chopped
• 25g rosemary, finely chopped
• 75ml olive oil, to fry
• 125g Parmesan cheese, grated
• 250g blue cheese, crumbled

Method

1. Heat a frying pan with a little olive oil.
2. Sweat the onions in the oil till softened.
3. Throw in the garlic and herbs.
4. Toss in the mushrooms and sauté over medium heat till tender.
5. Season with salt and black pepper and add a sprinkling of lemon zest. Remove the pan from heat.
6. Unroll the puff pastry and spread the mushroom mixture evenly over the surface.
7. Top with crumbled blue cheese and roll up the sides of the pastry to the centre from either end.
8. Place in the freezer for 30 minutes to firm up.
9. Cut into thin slices and place these on a Teflon-lined tray.
10. Use a little Parmesan to finish the Palmiers.
11. Bake in a hot oven at 200 degree C until golden brown and puffed.
12. Serve whilst hot.