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Jersey Butter and Seaweed Palmiers
Savoury palmiers made with flaky pastry, rich Jersey butter, and umami-rich local seaweed. A delightful taste of Jersey.
Prep Time
20 minutes
Total Time
40 minutes
Calories
1280 kcal
Difficulty
Easy
Equipment
3 items
Cost
£0.62/serving
Ingredients
Servings
6
250gPuff Pastry(Ready-made, all-butter puff pastry)
£1.20
50gJersey Butter(Softened)
£0.85
2tbspDried Seaweed(Nori flakes or dulse, finely chopped)
£0.70
100gJersey Royal Potatoes(Cooked, cooled, and finely grated)
£0.45
1tspFresh Thyme(Finely chopped)
£0.30
0.5tspSea Salt(To taste)
£0.05
0.3tspBlack Pepper(Freshly ground, to taste)
£0.05
1tbspJersey Milk(For brushing)
£0.10
Total Cost
£3.70
£0.62 per serving
Instructions
- 1.Preheat the oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
- 2.In a bowl, combine the softened Jersey butter, chopped seaweed, grated Jersey Royal potato, thyme, salt, and pepper. Mix well to create a seaweed butter.
- 3.Lightly flour a clean work surface. Unfold the puff pastry sheet.
- 4.Spread the seaweed butter evenly over the entire surface of the puff pastry.
- 5.Starting from one long side, tightly roll the pastry towards the centre. Repeat from the opposite side, so that both rolls meet in the middle.
- 6.Wrap the rolled pastry log tightly in cling film and chill in the fridge for at least 15 minutes to firm up. This will make it easier to slice.
- 7.Remove the pastry from the fridge and unwrap it. Using a sharp knife, slice the log into 1cm thick rounds.
- 8.Place the palmier slices onto the prepared baking sheet, leaving some space between each one as they will spread during baking.
- 9.Brush the palmiers with Jersey milk for a golden finish.
- 10.Bake for 15-20 minutes, or until golden brown and puffed up. Turn them over halfway through baking to ensure even browning.
- 11.Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (83g)
1280 kcal / 5355 kJ
Carbs
95g
37% of RDA
Fat
95g
136% of RDA
Protein
22g
44% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
10 g
11% of RDA
Sodium
1400 mg
61% of RDA
Saturated Fat
60 g
300% of RDA
Chef's Tips
For extra flavour, add a pinch of smoked paprika to the seaweed butter.
These palmiers are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat gently in the oven to restore their crispness.
Experiment with different types of local seaweed to find your favourite flavour combination.
Ensure the butter is soft but not melted, to ensure it spreads evenly and doesn't make the pastry soggy.
Cooking Equipment
Oven
Baking sheet
Rolling pin
Wine Pairings
No wine pairing suggestions available for this recipe.
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