Cheese & Chutney Palmiers

1. Unroll the pastry and spread a thin, even layer of chutney over the surface.

2. Finely grate the Parmesan over the chutney, covering the pastry evenly.

3. Gently press the cheese into the pastry with a rolling pin.

4. Starting at one long edge, roll the pastry tightly towards the centre. Repeat from the opposite edge until the two rolls meet. Use the baking paper to help tighten and shape the roll.

5. Chill in the freezer for 20 minutes, or in the fridge overnight, until firm enough to slice.

6. Preheat the oven to 200°C (180°C fan) and line a baking tray. Cut the chilled roll into 1–1.5cm slices and space them apart on the tray.

7. Bake for 12–15 minutes until puffed, crisp and deep golden brown.