Cheese & Chilli Jam Palmier
Preheat your oven to 200˚C. Roll out your pastry on a floured surface and spread with a couple of good dollops of chilli jam. Then sprinkle with grated cheese, cranberries, mint and hazelnut. Season with a pinch of salt. Repeat for the second pastry sheet with the remaining fillings using a spatula to get the chilli jam to the edges and even sprinkle across the pastry.
Then carefully roll up like a Swiss roll for lots of layers. Chop the sausage spiral into 20-30mm sections and arrange them flat on a lined baking tray. Sprinkle with a little hard cheese and bake for 20-25 minutes until golden and cooked.
Serve warm or cold as a canapé