Prep time:

Cooking time: 25 minutes

Total time:

Serves: 6

1 Bunch of Fresh Rosemary

1tbsp Olive Oil

2 Shallots (finely diced)

300g Minced Lamb

1 Garlic Clove (peeled and crushed)

1tbsp Cumin

2tsp Garam Masala

1tsp Cracked Black Pepper

375g Ready Rolled All Butter Puff Pastry

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making perfect Christmas canapés...

  1. Heat the oil in a small frying pan, then gently fry the shallots over a low heat, with the cumin, garam masala, and garlic clove for 5 minutes until soft and fragrant. Transfer to a bowl and cool.
  2. Add the lamb mince to the bowl, season and mix well. To test if the seasoning is right, fry a little of the mixture in a pan until cooked, then season to taste.
  3. Unroll the pastry sheet and spread evenly with the lamb mixture, leaving a 1cm border around each edge. Roll up each long side to halfway so they meet in the middle. Chill in the fridge for at least 1 hour (or wrap in cling film and freeze until ready to cook).
  4. Preheat the oven to 200°C/fan180°C/gas 6. Cut the chilled roll into slices about 7mm thick, then arrange over 2 baking sheets, leaving a 5cm gap between each slice as they’ll spread a little as they cook. Bake for 20-25 minutes until golden and puffed.
  5. Thread a rosemary sprig lengthwise through the palmier and serve.

  • pictures: David Merewether

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