John Myers
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Spicy Baking: Herb Snails with Sheep’s Cheese Filling
The perfect spicy baking: herb snails with sheep’s cheese filling recipe with a picture and simple step-by-step instructions.
the dough
- 21 g Yeast fresh
- 250 g Wheat flour type 550
- 250 g Water
- 1 pinch Salt
- 0,5 teaspoon Black pepper from the mill
- 2 tablespoon Olive oil
- 1 teaspoon Red chilli flakes
- 2 Branches Fresh oregano
- 2 Branches Fresh rosemary
- 6 leaves Sage fresh
the filling
- 150 g Sheep cheese
- 100 g Cooked ham
- 0,5 piece Fresh onion
- 0,5 piece Some cream
the dough
- Dissolve the yeast in a little warm water. Weigh the flour with it. Clean the herbs – finally there are fresh ones again – pluck from the stalks and chop them into small pieces.
- Add the chili flakes, salt, pepper and the chopped herbs to the cake and knead everything well. Possibly add a little more water. An elastic dough must be created – similar to pizza dough.
- Now cover the dough and let it rise in a warm place until it has doubled its volume.
- Roll out the dough thinly on a floured surface.
the filling
- Cut the onion and ham into tiny cubes, crumble the sheep’s cheese and stir everything into a paste. If it is too dry, add some cream.
completion
- Now brush the dough with this mixture and then roll it up from the long side. Cut approx. 1 cm thick slices and place the snails on a tray lined with foil or baking paper.
- Bake golden yellow in the preheated oven at 160 degrees Celsius.
- Mix the egg yolks with the paprika powder and brush the still hot herb snails with it.
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