Makes about 10 small moulds of about 6 cm in diameter

• 1 packet dough sheet for strudel (about 120 g)
  
filling

• 150 g mature Emmentaler AOC
  
• 60 g Lyoner sausages (a type of pork sausage) unsliced
  
• 1/2 apple without core
  
• 10 cm cucumbers
  
• 1 bunch chive finely cut
  
• 4 tablespoons mayonnaise
  
• 1/2 teaspoon lemon juice
  
• salt, pepper
  

• Put 2 sheets of strudel dough on top of each other. Cut rondelles of about 12 cm and lay them into buttered moulds.
• Bake in the oven at 200° C for about 3 minutes (until light brown).
• Cut Emmentaler AOC, sausage, apple and cucumber into very fine cubes, mix with remaining ingredients and season.
• Stuff mixture into strudel "punnets" just before serving.