Palmiers deux façons
This is a delicious canapé (two ways) using our Coppa and our Dorset Soft Salami.
1 block of shop bought puff pastry rolled out into a 30 x 20cm rectangle
- 1 x 80g pack of Capreolus Dorset Coppa
- 1 x 100g pack of Capreolus Dorset Soft spreadable salami (scooped out of the natural sausage casing)
- 25g grated Parmesan cheese
- 25g grated Cheddar cheese
- Freshly ground black pepper
Please do watch the video as some of the instructions may feel complicated to follow (it's really not as tricky as it seems)
Preheat oven to 220 degrees centigrade
- Grease and line two large baking sheets
- Combine the Parmesan and Cheddar cheese.
- Imagine that the pastry rectangle has been divided into three sections along its length
- Sprinkle the cheeses onto two thirds of the pastry leaving one third at one end without cheese. Grind some black pepper over the cheese.
- Fold the third without cheese over the middle third
- Press the cheese into the unfolded third to hold it in place as you then bring that over the other two thirds
- Using a rolling pin press the four edges firmly and then roll the whole thing into a 20 x 20cm square
- Cut the square in half so that you now have two strips of cheese-filled pastry.
- On one strip lay 2/3rds of the Dorset Coppa slices and on the other pastry strip dot or spread 2/3rds of Dorset Soft Salami at regular intervals.
- Fold left and right edges to meet in the centre. Press gently with the flat of your hand
- Using the last 1/3rd of the coppa and soft salami cover the newly folded over sections and repeat the folding of left and right edges to meet in the centre.
- Pinch the central join of the pastry to help hold the construction together.
- Cut the roll into 5mm thick heart shaped ‘biscuits’, lay them on the baking sheets with room to expand during cooking and bake for approximately 20 minutes until golden.
- Cool slightly on a wire rack, but best served hot!