Definition: "taillé aux greubons" (swiss specialty pork puff pastry)

An unmissable, calorie-laden savoury pastry speciality from the Vaud region. The pastry is slightly flaky and contains the essential greubons (scraps of pork fat left over from making lard, which are becoming increasingly rare). The taillé is eaten cold, cut into pieces. A real treat for afternoon tea. It also goes wonderfully with a glass of Vaudois white wine.

The recipe - Ingredients:

480 grams of flour

400 grams of raisins

1 heaped teaspoon of salt

1 large egg

160 ml milk

3/4 sachet of baking powder.

Preparation:

Mix the flour, salt and greubons.

Add the egg and milk. Mix.

Leave to rest for 1 hour.

Roll out the dough on a buttered baking tray.

Cut into 2.5 to 3 cm pieces using a knife.

Brush with egg yolk.

Bake at 230 degrees for 20 minutes.