John Myers
Ingredients for 1 servings:
- 1 pc. puff pastry
- 150 g ham, cooked
- 1 onion(s)
- 2 tbsp crème fraîche
- 150 g grated cheese (e.g. Gouda, mountain cheese, Emmental)
- some salt and pepper
- some wild garlic
- 1 egg yolk, for brushing the puff pastry
- 1 egg yolk, for the filling if necessary
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
makes about 15 snails
Cut the ham and onions into small cubes and place in a bowl. Then finely chop the wild garlic and add it. Add the cheese and crème fraîche and mix everything well. Season with salt and pepper. Spread the mixture onto the puff pastry sheet (leaving about 1 cm free at the edge) and roll it up lengthwise. Brush with beaten egg yolk. Cut 1-2 cm thick slices from the roll and bake for about 15-18 minutes at 200°C fan-assisted oven. Tip: I only use about 20 g of wild garlic for the puff pastry rolls. The wild garlic flavor is enough for me. It’s best to season the mixture beforehand. I also add an egg yolk to the mixture. Just experiment and see what tastes best to you.
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