Tomato and feta snails

Ingredients for 1 servings:

• 1 pack of feta cheese, approx. 150 – 200 g
• 2 tomatoes
• 2 cups of sour cream (200 g each)
• 1 small onion(s)
• 2 packs of puff pastry from the refrigerated counter
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Party snack and finger food, quick and tasty

This recipe is my vegetarian alternative to the flame-grilled snails (with bacon) that I usually make for parties. Cut the feta and tomatoes into small cubes and place them together in a large bowl. Season generously with salt to allow the tomato juices to run. While the salt is absorbing, finely chop the small onion and add it to the feta and tomato mix. Then add the two cups of sour cream and mix everything together. Season to taste with pepper and paprika. The filling should have a strong salty taste (but not too salty, of course). Unroll the two puff pastry rolls, spread the filling, and then roll them up lengthwise to form a large snail. To allow the filling to firm up a little, wrap the two rolls in aluminum foil or cling film and place them in the refrigerator for half an hour. Then cut into slices about the width of your thumb and place them on a baking sheet lined with baking paper. Bake in a preheated (!) oven (220°C fan/convection oven) for 15-20 minutes until golden brown. They also taste great cold! It’s important to add plenty of salt to this recipe. I think that’s the only way they taste really good and not too bland, since the puff pastry itself isn’t seasoned.