Recipe: Puff Pastries in the Sancerre Style

1 Preheat your oven to 160°C (320°F) (Gas mark 6)

2 In a small bowl, put your softened butter and add salt, pepper, a little thyme flowers and a little wild thyme: mix well with a whisk and set aside.

3 On your work surface, roll out your puff pastry so as to cut out 8 squares of approximately 10 cm per side.

4 On 4 of your squares, place a small crottin in the center then cover it with 1/4 of the seasoned butter.

5 Dampen the edges with a brush then place your other squares on top and seal by pressing on the edges. Brush them with egg wash (you can also make a small decoration), then place them on a baking sheet and bake in the middle of the oven, with fan if you have it, for 45 minutes.

6 These little patties are eaten lukewarm so 5 minutes before serving, pour your lamb's lettuce into a bowl, salt and pepper it without being too rough, then on top add the hazelnuts, the balsamic vinegar cream and a drizzle of fruity rapeseed oil then barely mix this salad.

7 Serve if you wish with a good Sancerre wine from Chavignol.