Christmas sausage, apricot and thyme palmiers – freezable

Tasty sausage meat, fruity dried apricots and the gently fragrance of thyme combined with seasoning and some fried onion then wrapped in puff pastry and baked. These Christmas sausage, apricot and thyme palmiers are exactly what you need to start your Christmas dinner off on the right note.

Sausage, apricot and thyme palmiers

Who can be bothered with canapés on Christmas Day? Well I can if I only have to slice, put them in the oven and serve!! We often have bubbles and smoked salmon around midday on Christmas Day, before having our meal at about 1.30. These Christmas sausage, apricot and thyme palmiers are a perfect accompaniment to that glass/glasses of bubbles.

You can get these palmiers ready for freezing in about 20 minutes. Just fry the onion and then mix with the other ingredients before spreading the mixture over puff pastry. The pastry is then rolled up and frozen as required. On Christmas Eve you take the pastry out of the freezer. On Christmas morning just cut up your palmiers and bake. They are perfect with a glass of bubbles while still warm from the oven.

I don’t think these palmiers need salt because the sausagemeat tends to have enough, you can adjust to your palate.

Sausage, apricot and thyme palmiers

Christmas sausage, apricot and thyme palmiers – freezable

• Author: Holly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6

Ingredients

• 1 tbsp oil
• 1/2 onion, finely sliced
• 350g/12¼oz sausage meat
• 1 tbsp thyme leaves
• 100g/3½oz dried apricots, roughly chopped into 1cm/ ½” cubes
• Freshly ground black pepper
• 375g puff pastry measuring 35cm x 27cm when rolled out

Instructions

1. Heat the oil in a saucepan, add the onion and stir well. Keep the lid on and cook over a medium heat, stirring occasionally, for 5 minutes or so until the onions are soft and translucent. Remove from the heat.
2. In a mixing bowl mix the sausage meat, thyme, apricots and freshly ground pepper.
3. On a piece of greaseproof paper, roll out or unroll the pastry 35cm x 27cm.
4. Add the onions to the sausage meat mixture and mix. I find my hands are best for this job. Then spread the mixture over the pastry leaving a 1/2cm 2/8” border around the pastry. (Leave the border because the mixture will spread a little). Roll up each long side to the middle so they meet in the middle.
5. To freeze, wrap in the greaseproof paper and a layer of clingfilm and place carefully into the freezer.
6. To defrost overnight in the fridge. Unwrap and cut the long pastry into 1 cm slices and place on a piece of greaseproof paper on a baking tray. Leave room around each one as they will spread a little.
7. Cook in a preheated oven at 200C/180C fan/400F/Gas mark 6 for around 25 minutes or until lightly browned and serve while still warm from the oven.