Saturday Apero

Before eating the fondue, we wanted to have some "Apero" snacks.

We had a sheet of puff pastry from earlier in the week and Andrea had the great idea to use that to make little snacks. When we were down in Provence one day we got a box of mixed savory things wrapped in puff pastry; this provided the inspiration.

I did three different fillings:

1. Smoked bacon cut into thick lardons and cooked crisp
2. Sun-dried tomatoes (packed in oil), cut into strips and wrapped in fresh basil
3. Fresh sauerkraut, cooked briefly with white wine, juniper berries, and a bit of bacon rind.

To make the snacks I cut the pastry into strips, then put a small quantity of filling on the strip, rolled it up, and cut it.

I baked the finished snacks on parchment at 180C until they were nicely browned.

These were very good, somewhat elegant/fancy, and not a huge amount of work.

stupidly I neglected to take pictures.