Sage and parmesan palmiers
Ingredients
- 1 tbsp olive oil
- Small handful fresh sage leaves
- 200g/7oz ready-made puff pastry
- Plain flour, for dusting
- 8 tbsp freshly grated parmesan
- 12 tinned anchovies (preserved in oil), drained, finely chopped (optional)
- Freshly ground black pepper
- 1 free-range egg, lightly beaten
- Dry sherry, to serve (optional)
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