Sunday, March 16, 2014

Make-Ahead Curry Beef Palmiers


Today was my nephew Tevan's 6th birthday! We went to a smaller theatre in Mississauga to watch Walking With the Dinosaur. It was the only location airing since it had played over a month long on the big screen. My kids love hanging out with their cousins. With popcorn in one hand and a fruit slushie in the other, they had the best time- it was a great last day to finish their March break. My sister had our family over after for Popeye's Chicken and cake. I wanted to do my share and bring an appetizer, something crispy and tasty that everyone would love even our youngest ones. The one recipe that popped up to mind was my curry beef palmiers. Butterfly-shaped and made from puff pastry, these were always a crowd pleaser as a prelude to a meal or as part of many appetizers in my previous parties. I made these in the morning, baked them up and reheated them before dinner at my sister's place. My kitchen was filled with the most savoury aroma. The hardest part was not eating them up before packing it to go.

Make-Ahead Curry Beef Palmiers

Prep Time: 1 hour (include freezing)
Total Time: 1 hour 20 minutes
Makes 40 pieces

1 Tbsp. canola oil
1 lb. ground beef
1 clove garlic, minced
1 Tbsp. curry
1 Tbsp. oyster sauce (I like to use Lee Kum Kee brand)
1/2 cup finely chopped green onion
2 sheets (375-g pkg.) frozen puff pastry, thawed
1 egg, slightly beaten

1. Heat oil in skillet on medium-high heat. Cook beef and garlic for five minutes. Add curry, oyster sauce and onions;  cook and stir three minutes. Remove and transfer to a plate to cool.
2. Preheat oven to 375°F. Roll puff pastry sheet on lightly floured surface to 10 “ X 14” rectangle. Spread half of beef mixture on one sheet of pastry, leaving 3-inch lengthwise border on two sides.


3. Fold in lengthwise sides to meet in centre. Flatten slightly. Brush top seams with egg. Fold in half again and press sides together to make two attached logs. Brush tops again. Repeat with second puff pastry sheet and remaining beef mixture. Cover with wrap; freeze on flat surface such as a tray for 30 minutes.



4. Cut logs into 1/2-inch slices about 20 pieces each log. Place cut-side up, on lightly greased baking sheets. Bake 15 to 20 minutes or until browned.

Make Ahead Tip: Palmier logs can be made 2 days ahead, covered in plastic wrap and refrigerated. Slice and bake when ready. Leftover baked palmiers can be stored in a resealable plastic bag in freezer for up to one month. Reheat at 375°F for eight to ten minutes. 



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