Ingredients

• 1/2 litre milk
• 100g butter
• 75g flour
• 4 eggs
• 250 g Beaufort cut into thin slices
• Flaky pastry

Accompanying wine

Dry white wine

Preparation

30 min - Cooking: 20 min

Melt the butter in a pan and mix in the flour. Cook over a very low heat for 5 min. Dilute with the milk and let it boil for 5 min. Remove from the heat and add the eggs, and then the Beaufort. Cut the flaky pastry into 10-cm squares. Fold up the four corners and fill with a large serving spoon of the mixture. Cook in a hot oven for 20 min (180°C, gas mark 6).