MINI-BUNS FILLED WITH CURED HAM, TAPENADE AND MOZZARELLA
Serves 4
Preparation : 15 min.Bake : 30 min.
- 250 g of Tipiak Tapioca
- 6 eggs + 1 egg yolk
- 20 cl of milk
- 50 g of soft cold butter
- 6 slices of cured ham (300 g)
- 100 g of mozzarella
- 2 teaspoons of tapenade
- Salt, pepper
Preparation
- Whisk the eggs in a salad bowl and add the milk, the butter, salt and pepper
- Pour the Tapioca on it and stir with a whisk
- Let the mix rest for 10 minutes
- Meanwhile, cut slices of ham and cubes of mozzarella into 1cm cubes.
- Mix the cured ham with the tapenade and with the first mix you made
- On a baking tray greased with butter, make buns of 2 cm of diameter with the mix, incorporate one mozzarella cube in each bun
- Brush a little egg yolk onto each bun
- Cook them in the oven at 180°C for 30 minutes
Suggestion:
- Instead of using ham and tapenade you can use smoked salmon and dill
- You can prepare the buns in advance and cook them when the time is right