Indian Inspired Savoury Palmiers

These crisp and spicy little pastries are the perfect accompaniment for an ice cold beer. Make ahead and store in an airtight container for easy entertaining or an end of week treat.

Makes approximately: 24-28 Palmiers

Prep Time: 10 minutes

Cooking Time: 10 minutes

• Ready rolled all butter puff pastry sheet (320g) or 1 puff pastry block rolled out into a rectangle measuring 30 x 20cm
• 1 small bunch fresh coriander
• ½ small bunch mint leaves
• 1 green chilli, seeds removed and roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp sunflower oil
• 25g strong cheddar cheese, grated
• 25g Parmesan cheese, grated
• 1 egg, beaten

1. Preheat the oven to 200°C/gas 6.
2. Unroll the pastry sheet onto a chopping board.
3. Place the remaining ingredients apart from the egg into a small food processor and pulse until you have a thick paste.
4. Spread the pastry with the paste. Starting from the long edge, roll up the pastry quite tightly until it reaches the centre, then stop and roll the other long edge into the centre so that both sides meet.
5. Whisk the egg in a small bowl and brush a little down the edge of each pastry roll, then gently press the pastry together to seal. Brush with the remaining egg then chill until firm.
6. Using a sharp serrated knife cut the pastry roll into 5mm strips. Carefully arrange the pastries with their cut side facing up on baking trays leaving a little gap all around so that they have room to spread.
7. Bake for 10 minutes until golden brown and cool on a wire rack. Store in an airtight container when cool.