Savoury munchies with sausage and tapenade make irresistible nibbles
There are many version of this type of savoury bites in Morocco. You can actually get creative when it comes to the filling, the shape and even the flavouring of the dough itself.
I have previously posted these savoury biscuits with olive tapenade. So here are other ideas for your buffets or gatherings. They’re seriously yummy and easy to make. You can make them ahead of time and freeze them unbaked. Just thaw them before baking
For about 30 pieces
Prep: 40 min- baking : 15 min
The savoury shortcrust dough
- 250 g of allpurpose flour
- 130 g of butter, in cubes, not too cold but not too soft
- 1 egg yolk
- 3 tbsp of cold milk (or 2 tbsp of milk and 1tbsp of Dijon mustard)
- 1 tsp of dry herbs (your favourite)
- ½ stp of salt
- 1 tsp of freshly crushed black pepper
- 1 tsp of chili powder
- 100g of sausages (Frankfurter or Strasbourg, already cooked)
- 2 tbsp of black olive tapenade
- 2 tsbp of sundried tomato tapenade
- 1 tbsp of good Harissa paste (or chilli paste with a garlic hint)
- 50 g of shredded cheese (Edam, cheddar, mozzarella…)
- 1 tbsp of Dijon or English mustard
- 1 egg yolk
- ½ tbsp of water
- Sea salt and crushed peppercorn
With your fingers, rub the flour with the butter; add the other ingredients and form a shortcrust dough “abaisse”. Place it in the freezer for about 10 to 15 min.
Roll the dough between 2 parchment papers about 2 mm thick and preferably in a rectangular shape.
Preheat the oven at 180 C. cover a large baking sheet with parchment.
Making the sausage-filled appetizers
Cut a long strip of dough and brush it in the middle with mustard. Sprinkle the grated cheese and place the cold sausages along the strip. Brush one edge of that rectangle with egg yolk (in length), roll to make a tall rod. Pinch from the edges to seal.
Cover the sausages with a cling film and freeze for about 10 min. Then cut them every 2 cm. egg wash them and sprinkle sea salt and freshly crushed black peppercorn.
Making the savoury cookies/munchies
Cut the shortcrust dough into long strips of 1 cm large. Brush with egg wash and spread the pastes, preferably mixed ahead of time.
Place one strip on the top of the other, you will be actually sandwiching them. Press them gently and clean any excess filling coming out from the edges.
Egg wash the top and cut into strips or squares preferably no more than 7 cm long.
You may also make small pinwheels: take one strip of the dough with tapenade and harissa paste. Roll 3 times (minimum) and cut, then roll 3 times and cut and so on… Do not forget to egg wash the top. You may sprinkle sea salt and freshly crushed black peppercorn as well.
Bake all these savoury munchies along with the sausage rolls for 15 min or until golden.
Serve at room temperature.
I also serve the cookies dipped in a tomato soup. It’s wonderful.