Palmiers with Green Olive, Goats Cheese, Rosemary & Chilli Tapenade⁠⁠.

Preheat the oven to 180C⁠⁠

Roll out the pastry and spread the tapenade all over. Go right up to the edge of the pasty.⁠⁠
Mark the halfway point on each of the shorter sides of the pastry. This will help you with the folding.⁠⁠

Fold the pasty on to itself up to the halfway point. Now do the same with the other half.⁠⁠
Fold it over itself again, lengthways.⁠⁠

Roll it up in the paper it came in and freeze for 1 to two hours.⁠⁠

Take out of the freezer and slice in about 1cm wide slices.⁠⁠
Lay the slices out onto baking sheets, making sure you leave plenty of room between them to expand. You’ll need three baking trays or bake in batches⁠⁠

Gently egg wash each of the palmiers and sprinkle some sesame seeds on top⁠⁠,
then bake for about 20-25 minutes or until golden brown and crispy⁠⁠
Allow to cool and enjoy⁠⁠.