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Goan sausage palmiers
Goan sausage palmiers, from above
Non vegGoa x France

Goan sausage palmiers

Elephant ears with a Goan chorizo heartbeat. Do not trust anyone who stops at two.

50 minTime
8 gProtein each
hotSpice
Palm leaves, Goan filling2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
276kcalsame
8 gproteinsame
1 gfibresame
50minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Puff pastry1 sheet
Goan sausage2 links, casing removed
Onion1 small, finely chopped
Cheddar cheese40 g, finely grated
Egg½ egg, beaten, for glaze

Method

5 steps
  1. 1Crumble the sausage into a dry pan on medium heat and cook with the onion for 6 minutes. Drain on paper and cool.
  2. 2Roll the pastry to a 25 x 30 cm rectangle. Scatter over the sausage and cheese and press in lightly.
  3. 3Roll both long sides tightly towards the centre until they meet, press together and chill 20 minutes.
  4. 4Heat the oven to 200°C. Slice 1 cm thick, lay flat on lined trays with space between and brush with egg.
  5. 5Bake in the oven at 200°C for 12 minutes, flip, and bake 4 minutes more. Cool on a rack.
Serve it like this

Fan the palmiers on a board in overlapping rows with a small bowl of mustard or ketchup in the corner.

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Make it a meal

What goes with Goan sausage palmiers: a bread or rice, a side, something to drink and something sweet.

On the side Mango caprese with kasundi15 min
On the side Coconut chutney10 min
To drink Saffron almond horchata45 min
To drink Filter coffee frappé with jaggery foam20 min
Something sweet Cendol falooda60 min
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