Google Analytics Alternative Jo's Blue AGA: Parma Ham and Brie Palmiers : expr:class='"loading" + data:blog.mobileClass'>

Parma Ham and Brie Palmiers

Crisp buttery pastry wrapped around salty ham and creamy brie. Serve with a smear of cranberry sauce for a perfect treat over the festive period. Delicious on their own, or fab served on the side with a bowl of soup. 
Makes: 20

Cooking time: 12-15 mins

1 packet of ready rolled puff pastry
200g Brie
6-8 slices of Parma ham
3 Tablespoons of cranberry sauce to serve

Preheat the oven to 190ºc

Roll the pastry out so that the widest edge faces you and cover with thin slices of brie in an even layer. Lay the Parma ham over the Brie.

Starting at the top edge of the pastry, roll it tightly down towards you until it meets the centre. Then roll the bottom lip up to meet the top, to create the distinctive palmier shape.

Trim the edges off and leave to chill until very firm (or freeze until needed).
Use a very  sharp knife, with clean cutting motion, to cut into 20 slices. Tip each slice onto its cut side, transfer to the lined baking sheet and flatten gently with the palm of your hand.


Chill for at least 10 minutes before baking in the preheated oven for 12-15 minutes until they are golden and risen. Serve with a smear of cranberry sauce.

*Slice into discs lay on parchment then flash freeze, once solid pop into freezer bags and use as needed.

*Make these up in the morning and slice lay on baking sheets between parchment and bake just before serving.

*Will work with most cheeses and in fact most cured, thinly sliced meats or if you don't want to add meats use a red pepper paste or do half and half.