At a buffet last week and there was an item that looked and tasted great. I
would be interested to know what bread recipe was used.
They looked like miniture swiss rolls, but were savoury. I'm guessing,
wafer-thin sheets of bread were covered with either curried minced lamb,
others had tuna, others pate'.
These were then rolled into 1.5 inch dia and then cut into 1 inch lengths.
Q1. What sort of bread recipe was used?
Q2. Would you bake the bread first or spread the fillings on the raw dough?

Bertie