Flame snails

Ingredients for 4 servings:

• 400 g puff pastry from the refrigerated section (2 rolls)
• 2 cups sour cream
• 1 large onion(s)
• 150 g diced ham
• salt and pepper
• Paprika powder
• possibly chives

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

quick, tasty and party-friendly

Mix the sour cream and bacon cubes well in a bowl. Peel the onion, finely dice it, and add it to the sour cream and bacon cube mixture. Mix well again. Season to taste with salt, pepper, and a little paprika. If you like, you can also add chives. Roll out both sheets of puff pastry and spread with the mixture. Then roll them up and place the rolls in the refrigerator for half an hour. Cut the rolls into slices and place them on a baking sheet lined with baking paper. Bake the snails on the middle rack of a preheated (!) oven at 200°C for about 15 minutes (depending on the thickness of the slices) until golden brown. Let them cool and serve.