Millefeuilles with carrot and Graubünden air-dried meat

Name: Millefeuilles with carrot and Graubünden air-dried meat
Prep time: 35 min
Total time: 55 min
Yield: 24
Ingredients: 1 shallots; 200 g Pfälzer carrots; ½ red chillies; 40 g Bündnerfleisch (Graubünden air-dried meat); 125 g Fine Food Mozzarella di Bufala Campana DOP; 2 tbsp olive oil; 2 tbsp white balsamic vinegar; 1 puff pastry dough, rolled into a rectangle; ¼ tsp ground cardamom; ½ tsp salt; a little pepper; 1 tbsp sesame seeds

Aperitif fingerfood winter winter

Total: 55 min. | Active: 35 min.

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Ingredients

for 24 pieces

Carrots
1 tbsp	olive oil
1	shallot, finely chopped
200 g	Pfälzer carrots, coarsely grated
½	red chilli, deseeded, finely chopped
¼ tsp	ground cardamom
2 tbsp	water
2 tbsp	white balsamic vinegar
½ tsp	salt
a little	pepper

Puff pastry dough
1	puff pastry dough, rolled into a rectangle
a little	water
½ tbsp	sesame seeds

Serve
40 g	Bündnerfleisch (Graubünden air-dried meat)
125 g	Fine Food Mozzarella di Bufala Campana DOP, quartered
1 tbsp	olive oil
½ tbsp	sesame seeds

How it's done

Carrots

Heat the oil in a pan. Add the shallot, carrots, chilli and cardamom, sauté for approx. 3 mins. Add the water and balsamic, season, simmer for approx. 5 mins. Leave to cool.

Puff pastry dough

Prick the dough firmly with a fork, brush with a little water, sprinkle with the sesame seeds. Quarter the dough lengthwise and sixth crosswise. Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.

Bake

Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.

Serve

Just before serving, top the pieces of puff pastry with the carrots, air-dried meat and mozzarella, drizzle with the oil and sprinkle with the sesame seeds.

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