This savoury bite pairs two beloved products of the Savoie region: Diots, a delicately spiced pork sausage, and Tome des Bauges, a nutty, semi-soft mountain cheese, all wrapped in golden puff pastry.
Ingredients
- 1 sheet puff pastry
- 2 Diots sausages, cooked and sliced
- 150 g Tome des Bauges, sliced
- 1 egg yolk
- A pinch of cumin seeds
Instructions
- Cut the puff pastry into 10 cm squares.
- Place a slice of sausage and cheese in the centre of each square.
- Fold the corners up towards the centre and pinch to seal.
- Brush with egg yolk and sprinkle with a few cumin seeds.
- Bake at 200°C (400°F) for 15-18 minutes until puffed and golden.
Serve warm as a rustic appetizer, perhaps with a glass of Savoie white wine.
