Eunice Powers' palmiers with beetroot, goats cheese and walnuts on Today with Maura and Dáithí.
Ingredients
- 375g puff pastry thawed
- 150g Soft Goats cheese
- 150g Cooked Beetroot
- Drizzle of Honey
- Salt and Pepper
- Tablespoon of chopped walnuts
- Beaten egg to glaze
Dates with Cashel blue and pancetta
- 12 dates – stone removed
- 6 slices of Pancetta cut in half
- 75g Cashel blue
Method
- Dice the beetroot and pop into a small blender with the goats cheese, drizzle of honey, parge pinch of salt and pepper and blitz until smooth, check for seasoning.
- Spread the pastry with the beetroot and goats cheese. Make sure the filling reaches all the corners of the pastry. Sprinkle walnuts on top.
- Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
- Roll up the pastry in its original paper to help with definition.
- Chill before baking to ensure the Palmiers hold their shape. If you're short of time, pop them in the freezer for 20 minutes.
- Using a sharp knife and cut the pastry roll into slices just thinner than 1cm.
- Arrange on a parchment-lined tray leaving a slight gap in between for the pastries to expand.
- Cook in a hot oven – 200C12-15 mins – or until the pastry is crisp and golden.
- Use a palette knife to ease the Palmiers off the baking parchment.
Dates with Cashel blue and pancetta
- Pre heated oven to 180C
- Put a cube of Cashel blue in each date, wrap each stuffed date with a piece of Pancetta.
- Bake in a pre heated oven at 180C
- Transfer to a warm plate and serve with little skewers
