Mediterranean Chorizo Pasta
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Thanks to our lovely friends at Maroque for this delicious sounding recipe for palmiers. If these delicious little biscuits weren’t moreish enough already! To find out more about Maroque, Britain’s leading Moroccan retailer, visit www.maroque.co.uk.
Pre heat the oven to 200C, gas mark 6.
Make up the harissa paste according to the instructions on the pack, mixing one teaspoonful of harissa spice mix with one crushed garlic clove and a teaspoon of olive oil.
Unroll the pastry on to a lightly floured surface and trim to a 20cm x 25cm rectangle.
Combine the harissa, remaining oil and parmesan cheese to form a paste. Brush three quarters of the paste all over the pastry to give an even coating.
Fold both long sides of pastry in to meet in the middle and spread with a layer of the remaining paste and fold the pastry in half lengthways. Press down firmly. You should have a long thin sausage shaped pastry.Wrap in cling film and pop in the fridge for 30 minutes. I find it makes cutting them easier.
Using a sharp knife cut into 24 thin slices and transfer, cut side down, onto two greased baking sheets.
Bake for 10 minutes and turn over and bake for a further 3 to 4 minutes until the pastries are crisp and golden. Cool on a wire rack. They’re best eaten the same day.
Makes about 24.