Sun-dried tomato and rosemary palmiers recipe
 Give Lorraine Pascale’s super-quick canapés or an easy picnic snack a go today. 500g/1lb 2oz ready-made puff pastryplain flour, for dusting1 x 280g/10oz jar sun-dried tomatoes, drained and finely choppedfew sprigs fresh rosemary, leaves only, finely chopped1 free-range egg, lightly beaten 500g/1lb 2oz ready-made puff pastry plain flour, for dusting 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped few sprigs fresh rosemary, leaves only, finely chopped 1 free-range egg, lightly beaten Method Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.Preheat the oven to 200C/400F/Gas 6.Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.Remove the palmiers from the oven and leave to cool on the baking tray.To serve, pile them high on a plate. These are great little canapés for waiting guests. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the palmiers from the oven and leave to cool on the baking tray. Remove the palmiers from the oven and leave to cool on the baking tray. To serve, pile them high on a plate. These are great little canapés for waiting guests. To serve, pile them high on a plate. These are great little canapés for waiting guests.