- 8 slices of meat of Grisons.
- 60 g of Beaufort.
- 2 green peppers.
- 4 tablespoons fig jam.
- 15 nuts.
- 1 puff pastry.
- 1 egg.
Unroll the puff pastry on his paper sulfurized .
Put 4 tablespoons jam soup on one side of the pastry ..
Beaufort Add thinly sliced, minced meat of Grisons, detailed, diced peppers, and chopped nuts .
Fold and seal the edge by moistening with a little water .
Brush the top of the crescent with an egg .
Bake in oven at 220 ° C (thermostat 7-8) and cook for 15-20 min .
Serve hot or warm aperitif .