Puff pastry snails with egg, cheese, sour cream and wild garlic

Ingredients for 1 servings:

• 1 pack of puff pastry, refrigerated (275g)
• 4 eggs, hard-boiled
• 1 cup light sour cream
• 3 tbsp herbs (frozen 8-herb blend)
• 200 g cheese, grated Gouda
• 2 slice(s) ham, cooked, finely diced
• 4 leaves of wild garlic, fresh, in fine strips
• e.g. salt and pepper
• nutmeg
• 1 tsp vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely dice the hard-boiled eggs and mix with the sour cream and cheese, herbs, and cooked ham. Fold in the wild garlic, vegetable stock, and seasonings, and season to taste. Unroll the puff pastry and spread the sour cream mixture evenly, leaving 2 cm free on the long side. Then roll up the puff pastry along the long side, allowing the remaining free side to be glued to the top. Cut into approximately 1.5 cm wide swirls and place them on a baking sheet lined with baking paper. Bake at 200 degrees Celsius on the middle rack for about 25 minutes, until the puff pastry is golden brown.