La Désalpe tapas

30' 20'

A recipe that celebrates the Désalpe tradition with a modern twist.

Enjoy your meal!

Ingredients for

4

Note

Preparation

  • 50 g
    Gruyère AOP
  • 40 g
    thin sliced smoked country ham

Method

  • 40 g
    flour
  • 15 g
    butter
  • 8 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    full-fat milk
  • 1 pinch
    nutmeg
  • 1 sprigs
    fresh herbes for decoration
  • 100 g
    of Benichon mustard

Preparation

Preparation

  1. Grate the cheese and set aside.
  2. Thinly slice the ham and set aside.

Method

  1. Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
  2. Add the milk and bring the mixture to the boil for one minute.
  3. Take the pan off the heat.
  4. Add the nutmeg, grated cheese, ham, salt and pepper.
  5. Chill the mixture in the fridge for at least 2 hours.
  6. Lay the sheets of spring roll pastry on a flat surface.
  7. Take the mixture out of the fridge, shape it into balls and place one at the edge of each sheet.
  8. Start by folding the edge of the spring roll pastry sheet over the filling. Roll until the opposite edge, using cornflour mixed with water to stick the pastry edges together.
  9. Heat the cooking oil in a pan, then fry the tapas until golden brown.

Delicious to know

If you don’t have a fryer, heat the oil in a small pan, and once the oil is hot, fry the tapas until golden brown. PLEASE NOTE: The oil should not smoke. If it does, the oil is far too hot.

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La Désalpe tapas

30' 20'

A recipe that celebrates the Désalpe tradition with a modern twist.

Enjoy your meal!

Ingredients for

4

Note

Preparation

  • 50 g
    Gruyère AOP
  • 40 g
    thin sliced smoked country ham

Method

  • 40 g
    flour
  • 15 g
    butter
  • 8 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    full-fat milk
  • 1 pinch
    nutmeg
  • 1 sprigs
    fresh herbes for decoration
  • 100 g
    of Benichon mustard

Preparation

Preparation

  1. Grate the cheese and set aside.
  2. Thinly slice the ham and set aside.

Method

  1. Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
  2. Add the milk and bring the mixture to the boil for one minute.
  3. Take the pan off the heat.
  4. Add the nutmeg, grated cheese, ham, salt and pepper.
  5. Chill the mixture in the fridge for at least 2 hours.
  6. Lay the sheets of spring roll pastry on a flat surface.
  7. Take the mixture out of the fridge, shape it into balls and place one at the edge of each sheet.
  8. Start by folding the edge of the spring roll pastry sheet over the filling. Roll until the opposite edge, using cornflour mixed with water to stick the pastry edges together.
  9. Heat the cooking oil in a pan, then fry the tapas until golden brown.

Delicious to know

If you don’t have a fryer, heat the oil in a small pan, and once the oil is hot, fry the tapas until golden brown. PLEASE NOTE: The oil should not smoke. If it does, the oil is far too hot.

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La Désalpe tapas

30' 20'

A recipe that celebrates the Désalpe tradition with a modern twist.

Enjoy your meal!

Ingredients for

4

Note

Preparation

  • 50 g
    Gruyère AOP
  • 40 g
    thin sliced smoked country ham

Method

  • 40 g
    flour
  • 15 g
    butter
  • 8 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    full-fat milk
  • 1 pinch
    nutmeg
  • 1 sprigs
    fresh herbes for decoration
  • 100 g
    of Benichon mustard

Preparation

Preparation

  1. Grate the cheese and set aside.
  2. Thinly slice the ham and set aside.

Method

  1. Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
  2. Add the milk and bring the mixture to the boil for one minute.
  3. Take the pan off the heat.
  4. Add the nutmeg, grated cheese, ham, salt and pepper.
  5. Chill the mixture in the fridge for at least 2 hours.
  6. Lay the sheets of spring roll pastry on a flat surface.
  7. Take the mixture out of the fridge, shape it into balls and place one at the edge of each sheet.
  8. Start by folding the edge of the spring roll pastry sheet over the filling. Roll until the opposite edge, using cornflour mixed with water to stick the pastry edges together.
  9. Heat the cooking oil in a pan, then fry the tapas until golden brown.

Delicious to know

If you don’t have a fryer, heat the oil in a small pan, and once the oil is hot, fry the tapas until golden brown. PLEASE NOTE: The oil should not smoke. If it does, the oil is far too hot.

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  • 15'
  • 8'
  • 40'
  • 15'
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La Désalpe tapas

30' 20'

A recipe that celebrates the Désalpe tradition with a modern twist.

Enjoy your meal!

Ingredients for

4

Note

Preparation

  • 50 g
    Gruyère AOP
  • 40 g
    thin sliced smoked country ham

Method

  • 40 g
    flour
  • 15 g
    butter
  • 8 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    full-fat milk
  • 1 pinch
    nutmeg
  • 1 sprigs
    fresh herbes for decoration
  • 100 g
    of Benichon mustard

Preparation

Preparation

  1. Grate the cheese and set aside.
  2. Thinly slice the ham and set aside.

Method

  1. Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
  2. Add the milk and bring the mixture to the boil for one minute.
  3. Take the pan off the heat.
  4. Add the nutmeg, grated cheese, ham, salt and pepper.
  5. Chill the mixture in the fridge for at least 2 hours.
  6. Lay the sheets of spring roll pastry on a flat surface.
  7. Take the mixture out of the fridge, shape it into balls and place one at the edge of each sheet.
  8. Start by folding the edge of the spring roll pastry sheet over the filling. Roll until the opposite edge, using cornflour mixed with water to stick the pastry edges together.
  9. Heat the cooking oil in a pan, then fry the tapas until golden brown.

Delicious to know

If you don’t have a fryer, heat the oil in a small pan, and once the oil is hot, fry the tapas until golden brown. PLEASE NOTE: The oil should not smoke. If it does, the oil is far too hot.

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La Désalpe tapas

30' 20'

A recipe that celebrates the Désalpe tradition with a modern twist.

Enjoy your meal!

Ingredients for

4

Note

Preparation

  • 50 g
    Gruyère AOP
  • 40 g
    thin sliced smoked country ham

Method

  • 40 g
    flour
  • 15 g
    butter
  • 8 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    full-fat milk
  • 1 pinch
    nutmeg
  • 1 sprigs
    fresh herbes for decoration
  • 100 g
    of Benichon mustard

Preparation

Preparation

  1. Grate the cheese and set aside.
  2. Thinly slice the ham and set aside.

Method

  1. Make a roux: melt the butter in a pan, mix in the flour and leave to cook for one minute.
  2. Add the milk and bring the mixture to the boil for one minute.
  3. Take the pan off the heat.
  4. Add the nutmeg, grated cheese, ham, salt and pepper.
  5. Chill the mixture in the fridge for at least 2 hours.
  6. Lay the sheets of spring roll pastry on a flat surface.
  7. Take the mixture out of the fridge, shape it into balls and place one at the edge of each sheet.
  8. Start by folding the edge of the spring roll pastry sheet over the filling. Roll until the opposite edge, using cornflour mixed with water to stick the pastry edges together.
  9. Heat the cooking oil in a pan, then fry the tapas until golden brown.

Delicious to know

If you don’t have a fryer, heat the oil in a small pan, and once the oil is hot, fry the tapas until golden brown. PLEASE NOTE: The oil should not smoke. If it does, the oil is far too hot.

Similar recipes
  • 15'
  • 8'
  • 40'
  • 15'
  • 30'

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