A savoury version of a traditional French afternoon snack that is also a perfect appetizer
-
Le Rustique camembert 250g 1/2
- Spicy chorizo 40 g
- Pesto 1 heaped tablespoon
- Eggs 2
- Olive oil 5 tablespoons
- Flour 70 g
- Baking powder 1/2 sachet
- Grated emmental 20 g
- Preheat oven to 210°C.
- Place the chorizo and pesto into the mixer bowl and blend for a few seconds until there are no more large chunks of chorizo.
- Beat the eggs with the olive oil and blended pesto and chorizo in a mixing bowl. Add the flour and baking powder. Work in the emmental and finely diced Camembert. Leave to stand for 1 hour.
- Pour the mixture into silicone madeleine moulds. Bake for 4 mins. Turn the oven temperature down to 180°C and cook for another 4 mins. Test with the tip of a knife. Turn out straight away.