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Mini Burger Comtois

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    Preparation time: 15 min
    cooking time : 15 min

    Serves 6:
    1 roll of puff pastry
    1 egg for browning
    poppy seeds
    1/2 cooked Morteau sausage
    6 salad leaves
    3 slices of Luxeuil ham
    200g Emmental Grand Cru cheese
    yellow wine vinegar
    salt, pepper

    For the aperitif and with your fingers
    1) Preheat the oven to 180°C (th. 6). Cut out 12 discs of puff pastry 6cm in diameter. Brush with beaten egg and sprinkle with half of the poppy seeds.
    2) Put them in the oven for 15 minutes at 180°C (th.6). Slice the Morteau sausage. Cut the Emmental cheese and ham into discs with a cookie cutter. Cut the salad leaves in half and remove the fleshy part.
    3) Season with a yellow wine vinegar dressing. Assemble the MBCs, starting with the slice of Morteau, the Emmental cheese, the salad, the ham, the Emmental cheese and then the poppy seed puff.

    Practical information

    Meat poultry

    See also


    Cannelés aux dés de saucisse de Montbéliard