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Mini Brioche Baby sliders with Lion caramelized red onion chutney, rocket and Roquefort


For the brioche

100ml Water
60g Sugar
10g Salt
250g Plain Flour
3 Eggs
20g Dry Active/Instant Yeast
100g Original Whirl
Egg Yolk (to glaze)


  1. In a food mixer combine flour and whirl and mix till like breadcrumbs.
  2. Using either a food processor or by hand, knead the plain flour and butter together to create a thick dough. 
  3. Stir in the salt, sugar and yeast to the mixture. Next, add the 3 eggs and knead for 2 minutes until the dough is soft.
  4. Roll 12 golf ball size balls and place on a greased tray. Leave to rise for 30 hours in a warm environment until it has doubled in size.
  5. Pre-heat the oven to 200⁰C.
  6. Beat the egg yolk in a small bowl. Using a pastry brush, glaze the dough before putting into the oven. Bake for 15 minutes until golden brown.
  7. For the mini sliders, buy a dozen uncooked meatballs and squash flat into a mini burger shape. Pan fry for 2 minutes on each side.
  8. To build the sliders, slice the mini brioche, add 1 teaspoon of Lion Caramelised Red Onion Chutney. Add a few leaves of rocket. Add a small slice of Roquefort to each mini burger then place on to base. Secure the lid with a cocktail stick.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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