John Myers
Ingredients for 1 servings:
- 2 packs of puff pastry for rolling out
- 125 g bacon cubes
- 200 g sour cream
- 1 small onion(s)
- 400 g mushrooms, fresh
- 1 egg(s)
- some herbal salt
- 2 tbsp olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Quick and easy to prepare. Finger food for parties or as a snack.
Wash and finely dice the mushrooms. Dice the onion and fry them in olive oil with the mushrooms and bacon for about 6-7 minutes, then season with a little herb salt. Remove everything from the heat and let cool briefly. Preheat the oven to 200 degrees (top/bottom heat). Roll out the puff pastry and spread 100g of sour cream on each sheet. Spread a thin layer of herb salt over the entire surface of both sheets of puff pastry. Spread the filling evenly over both sheets of puff pastry. Roll the puff pastry up from bottom to top and cut into slices about 2 cm thick. Place the slices flat on a baking sheet lined with baking paper. (If you place them close together, everything should fit on one sheet.) Now just break the egg in a cup and brush it thinly over the snails. Bake at 200 degrees (top/bottom heat) for about 18-20 minutes, then let cool. They taste almost even better the next day. I always store them in a Tupperware container.
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