Tuesday, 15 November 2016

Cheese and Pancetta Palmiers - Gluten Free

The lovely Kate at The Gluten Free Alchemist, recently trialled some GF Puff Pastry courtesy of Mr. T., which you will find in a red packet in the chiller cabinets, see here.

One of the things I like to cook for Christmas - oh dear, there's that word already, is Cheese and Pancetta Palmiers by Delia Smith. Whilst I can't find her recipe online, there are numerous others to choose from.

As this pastry is readly rolled, and free of almost everything, I decided to melt some butter to coat the inner layers with as I was working. Edit - don't need it! Although the recipe method calls for a slight re-roll halfway through, I also didn't want to risk it as I didn't know how the pastry would work. Anyway, herewith my stages:

This pastry, very irritatingly, comes in a circle so I measured and just about managed to get the required size of 12" x 8":

Onto this surface, I brushed melted butter and ground on some black pepper:
Differing from the recipe method, I covered this entire piece with most of the cheese and all the pancetta:
Folded both edges into the middle and brushed with more butter and added the rest of the cheese:
Both edges were brought together again, adding another brush of melted butter, to help them stick slightly, before being cut into fingers:
I had to do fingers rather than the more flat biscuit type recommended as GF pastry seems to behave a little differently at this particular stage.

They were put onto a baking tray, lined with greaseproof paper, slightly flattened and baked at 220C for 18 - 20 minutes until done:

Once out the oven, put them onto kitchen roll for a few seconds, to dry up the excess grease before transferring onto the cooling rack.

DB gave the pastry 8/10 and I gave it 7/10 because it was a little greasy. Mind you, I think that might be because of the added butter and using pancetta rather than proscuitto ham - changes to be made next time.


8 comments:

  1. Replies
    1. Thank you. Nicer warm as they go a little harder when cold.

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  2. Looks so yummy. Will definitely try this out.

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    Replies
    1. Great with normal puff pastry if that is what you eat.

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  3. These look good DC. Love the pancetta and cheese combination. I can see why it would be a little greasy in the pastry though...... I found I definitely needed to use kitchen paper to soak up the excess oil after cooking.
    I used the pastry last week to make a salmon pie. It was okay, but a little disappointing because it didn't puff as much as I would have liked and being a non-butter pastry, I thought it was a little bitter against the salmon which has a less strong flavour than the swirls I made. Still...... It's great to have a quick and ready made option! Small steps...... the bar is there to be raised!!! x

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    Replies
    1. Slightly overcooked and slightly hard, best fresh.

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