Step by step recipe
This recipe in GIF
Stage 1 -
Prepare a green salad with the lettuce, a few chopped chives and a
Stage 2 -
Cut 150 g Époisses into rectangular pieces about 1/2 cm (1/4 inch) thick and 4 cm (2 inches) long (1 piece of cheese per parcel).
Pepper them, then sprinkle with linseeds on both sides, pressing lightly so that the seeds stick to the cheese.
Stage 3 -
5 min. VIDEO
Roll up each piece of cheese in a sheet of brik to form a neat little parcel.
See this short video to see how to do it.
Stage 4 -
the parcels with oil.
Stage 5 -
Fry the parcels in a hot frying pan until golden brown on both sides. Serve immediately with the salad.
If you cannot get Epoisses, you can use another cheese, preferably one with a soft paste, such as morbier, brie, camembert, etc., or any other you particularly like.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost?
For 8 crispys parcels : 6.86 € Per crispy parcels : 0.86 € Note : These prices are only approximate
Source Home made More recipes?This recipe use (among others)
Époisses: You can check-out other recipes which use it, like for example: Melting Epoisses on toast , Shallot confit tart, ... All Linseed : You can check-out other recipes which use it, like for example: Red rice pannequets, Fish in a seed crust, Mixed seed grissini, Creamy risotto with diced vegetables and flax seeds, Seeded loaf, ... All Sheet of brik pastry: You can check-out other recipes which use it, like for example: Pears and caramelised walnut samosas , Crispy smoked salmon and herb rolls, Crispy potato and mushroom brik rolls, Quick Strawberry Millefeuille, Chicken and mushroom brik rolls, ... All Oil: You can get more informations, or check-out other recipes which use it, for example: Caramelized Onions, Home-made potato crisps , Croque-monsieur complet, Curried tuna cubes, How to cook red meat properly, ... All News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on
2019-06-23) Note: We'll never share your email with anyone else. Follow this recipeIf you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your email with anyone else.
Back to top of page