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Caramelised onion and spinach palmiers recipe

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For a quick Christmas bake, try these caramelised onion and spinach palmiers. Using a jar of rich caramelised onion chutney for a handy shortcut, make a big batch for a simple vegan canapé. See method

Makes 12
15 mins to prepare and 15 mins to cook
172 calories / serving
Vegetarian
Dairy-free

Ingredients

125g baby spinach
1 tbsp oil
1 garlic clove, crushed
1 tsp nutmeg
2 tsp wholegrain mustard
½ lemon, juiced
1 x 375g pack ready-rolled puff pastry
200g caramelised red onion chutney
Soya milk, for brushing

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
720kj
172kcal 9%
Fat
9g 13%
Saturates
5g 24%
Sugars
5g 6%
Salt
0.3g 6%

of the reference intake
Carbohydrate 19.4g Protein 2.5g Fibre 0.9g

Method

Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water.
Heat the oil in a pan. Add the garlic, spinach, nutmeg and mustard and cook for 2 mins until heated through. Remove from the heat, allow to cool slightly, then stir through the lemon juice.
Unroll the pastry sheet and spread evenly with the onion chutney. Top with the spinach mixture. Starting with one long edge, roll up the pastry until it reaches the centre, brush along the edge with the soya milk, then roll the other long edge into the centre so both sides meet. Press gently to seal, then brush the seam with a little more milk. Chill for 15 mins.
Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 baking trays with baking parchment. Use a small serrated knife to cut the roll into 16 slices (around 2.5cm wide). Place on the trays. Brush with soya milk and bake for 15-20 mins until golden and crisp.

See more Canapé recipes