Pont Neuf
Brittany — Mother recipe · en it
A classic of Breton cuisine, Pont Neuf is a rich pastry filled with sausage and cheese.
📷 Tony Webster from Minneapolis, Minnesota, United States — CC BY-SA 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200g of flour
- 100g of butter
- 1 egg
- 100g of sliced sausage
- 100g of grated sheep cheese
- 1 tablespoon of oil
- Salt to taste
- 100g of sugar
- 100ml of milk
Method
- Mix the flour with butter, oil, and sugar until you get a dough.
- Add the egg and milk, mix well, and add salt to taste.
- Roll out the dough on a baking tray, spread the sausage and cheese on top.
- Fold the dough over the sides to cover the filling completely.
- Fry the Pont Neuf in a hot pan with a little oil.
- Serve it hot, perfect as an appetizer or snack.
The story
Pont Neuf originated in the 19th century when Breton bakers started creating thin pastry layers for various fillings.
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