At a buffet last week and there was an item that looked and tasted great. I would be interested to know what bread recipe was used. They looked like miniture swiss rolls, but were savoury. I'm guessing, wafer-thin sheets of bread were covered with either curried minced lamb, others had tuna, others pate'. These were then rolled into 1.5 inch dia and then cut into 1 inch lengths. Q1. What sort of bread recipe was used? Q2. Would you bake the bread first or spread the fillings on the raw dough?
Bertie