Method
1. Preheat oven to 200°C /180°C fan/gas 6 then add the cheese and pickled walnuts to a bowl and mix together well.2. Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer.
3. Tightly roll the pastry up from the longest side, stopping in the middle. Repeat on the opposite side so it meets the first roll. Moisten the two rolls with the egg then lightly press together so they stick. Place in the freezer to chill for 30 minutes.
4. Remove from the freezer, slice ¼ inch slices place onto a lined baking tray, swirl side up. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up. Leave to cool completely on the baking tray.
5. Meanwhile to make the pickled walnut sauce put all the pickled walnuts, 2 tsp of the pickling liquor and sugars into a saucepan and gently simmer until all sugar has dissolved, breaking the pickled walnuts up with a spoon as you go. Set aside and leave to cool.
6. Once cooled, add to a food blender and blitz until smooth. Push through a sieve for an extra smooth sauce and serve in a dipping pot alongside the palmiers. Sprinkle with some fresh thyme.
Ingredients
For the palmiers
• 320g sheet ready-rolled puff pastry
• 200g mixed hard cheese, grated (we used Red Leicester and Cheddar)
• 2 Opies Pickled Walnuts, finely chopped
• 50g red onion chutney
• 1 egg, beaten
For the pickled walnut sauce
• A jar of Opies Pickled Walnuts, pickling liquor reserved
• 50g light brown sugar
• 50g muscovado sugar
• Salt and pepper, to taste
• Picked fresh thyme leaves, to garnish
