Mini-buns filled with cured ham, tapenade and mozzarella


Recipe 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


  • 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


  • 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

Used in the recipe

Products used

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