Wednesday, May 25, 2011

Sundried Tomato Palmiers

Makes 20 - 25

-2 rolls ready made shortcrust pastry
-1 jar sundried tomato pesto
-Handful of chopped Kalamata olives (or other black variety) 

1. Preheat oven to 180C.
2. Lay a pastry sheet on a floured surface, spread it with the pesto, and scatter with the olives.
3. Take the longer sides of the pastry sheet and gently roll into the centre, meeting in the middle (Swiss roll style). Repeat with the other sheet.
4. Cut the rolls into 2 cm lengths and transfer to a baking sheet.

5. Bake for 15-20 minutes. Enjoy hot or cold.

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