50 g/2 oz butter
150 g/5 oz smoked pancetta, diced
150 g/5 oz cooked ham, diced
150 g/5 oz Gruyére cheese, diced
4 würstel or frankfurters chopped
300 ml/1/2 pint double cream
18 small brioches
50 ml/2 fl oz brandy
salt and pepper


1.Preheat the oven to 180°C/350° F/Gas Mark 4.
2.Melt the butter in a saucepan, add the pancetta, ham,Gruyére and sausages and mix well.
3.Add the cream and brandy and cook, stirring frequently, until the mixture thickens.
4.Remove from the heat and season with salt and pepper.
5.Slice the brioches horizontally just over halfway up and set the tops aside.
6.Pull out some of the soft crumb and fill the hollows with the pancetta mixture.
7.Replace the tops.
8.Arrange the brioches on a baking sheet and bake for 10 minutes.
9.Serve warm.

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