AuthorCarla R.
DifficultyAdvanced

Delicious Mini Pan Bagnat Appetizer recipe. (48pcs)

[cooked-sharing]

Mini Pan Bagnat

Yields1 Serving
Prep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

For the dough
 1 tsp.dry baker's yeast
 2 tbsp. milk
 Sugar
 250 g flour
 250 g flour
 1 tsp. salt
 2 tbsp. olive oil
 16 quail's eggs
 16 cherry tomatoes
 10 black olives
 200 g albacore tunain brine
 2 romaine salad
 Mayonnaise

1

Pour the yeast into the warm milk, add a pinch of sugar, cover and leave to rest for 15 minutes.

2

Mix together the flour and salt, pour the yeast into the centre, mix gently, then add 60 ml warm water and the olive oil. Knead the dough for 10 minutes until it is soft and no longer sticks.

3

Cover with a tea towel and leave to rest for 1 hour at room temperature. Remove sections of dough, roll, flatten gently, place on a baking tray covered in baking parchment and leave to rest for 20 minutes, covered with a tea towel.

4

Cook in the oven for 15 minutes at 200 °C (Gas Mark 6). Leave to cool, then open them up.

5

Boil the quail's eggs in a pan of water for 5 minutes then leave to cool before peeling.

6

Slice the tomatoes and olives. Drain the tuna. Wash and dry the salad.

7

Place a small amount of each ingredient onto each piece of bread with a little mayonnaise and hold together with a cocktail stick.

Mini Pan Bagnat

Ingredients

For the dough
 1 tsp.dry baker's yeast
 2 tbsp. milk
 Sugar
 250 g flour
 250 g flour
 1 tsp. salt
 2 tbsp. olive oil
 16 quail's eggs
 16 cherry tomatoes
 10 black olives
 200 g albacore tunain brine
 2 romaine salad
 Mayonnaise

Directions

1

Pour the yeast into the warm milk, add a pinch of sugar, cover and leave to rest for 15 minutes.

2

Mix together the flour and salt, pour the yeast into the centre, mix gently, then add 60 ml warm water and the olive oil. Knead the dough for 10 minutes until it is soft and no longer sticks.

3

Cover with a tea towel and leave to rest for 1 hour at room temperature. Remove sections of dough, roll, flatten gently, place on a baking tray covered in baking parchment and leave to rest for 20 minutes, covered with a tea towel.

4

Cook in the oven for 15 minutes at 200 °C (Gas Mark 6). Leave to cool, then open them up.

5

Boil the quail's eggs in a pan of water for 5 minutes then leave to cool before peeling.

6

Slice the tomatoes and olives. Drain the tuna. Wash and dry the salad.

7

Place a small amount of each ingredient onto each piece of bread with a little mayonnaise and hold together with a cocktail stick.

Mini Pan Bagnat

Mini Pan Bagnat
Carla Rodrigues
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