Chorizo Palmier
Pane-Bistecca
Chorizo prussien, as we call them in Switzerland, elephant ears they are called in German speaking areas, are not only sweet delicious but also not to be spurned as finger food. Here in the Philippines, you can get raw, unsmoked chorizos and that is perfect to fill this pastry.
If you don’t get this sausage, you can use raw pork bratwurst. Since you can find square sheets of puff pastry in our area, it’s quite easy. But of course, you can also roll out dough yourself and make the palmier.
If you don’t get this sausage, you can use raw pork bratwurst. Since you can find square sheets of puff pastry in our area, it’s quite easy. But of course, you can also roll out dough yourself and make the palmier.
Ingredients
Rolled out Puff Pastry (I used square plates of approx. 30/30 cm)
4 raw Chorizo sausages, squeezed out of the skin.
5-6 dried Tomatoes from the oil, drained and cut into small pieces
4 Garlic cloves, pressed
some chopped Parsley
Pepper
Paprika
Chili
Füllung:
Instructions
1
Step 1
Chop the meat and mix it with all the other ingredients. Now spread this filling thinly on the puff pastry sheets, leaving a margin of about 1-2 cm.
2
Step 2
Roll up from both sides of the pastry sheet, the rolls meet in the middle. Cut 5 mm wide slices with a very sharp knife. You can let the rolls freeze slightly beforehand, then the cutting will be easier.
3
Step 3
Place the palmiers on a baking sheet lined with baking paper and bake in the oven at 200 C degrees for about 15-20 minutes.
Notes
The palmiers are best eaten fresh! Here are more palmier recipes: Pumpkin Palmiers, Palmiers with ham and cheese.
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