Ham, pepper and cheese snails

Ingredients for 1 servings:

• 1 package of puff pastry
• 150 g cooked ham
• 2 pointed peppers
• 2 tbsp oil
• Thyme
• rosemary
• 1 egg yolk
• 100 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 32 minutes

Makes about 15 pieces.

Halve the peppers, remove the seeds, and freeze. Grind the frozen peppers into a powder using a hand blender attachment. Add the oil a spoonful at a time, mixing briefly after each spoonful until creamy. Add the rosemary and thyme and mix with a spoon. Preheat the oven to 180°C (fan). Roll out the puff pastry, cover with ham, and spread the paprika cream evenly over it. Roll up the puff pastry from the long side. Brush the end with egg yolk and press firmly. Cut 2 cm wide slices and place them on a baking sheet lined with baking foil or parchment paper. Brush each slice with egg yolk and sprinkle generously with grated cheese (you can form a pile of them – this not only improves the taste and appearance, but also acts as a glue to keep them from falling apart). Place in the oven for 20-25 minutes. The snails are delicious warm or cold (if they’ve been outside). They also taste delicious when warmed up from the refrigerator in the microwave at 400 watts for 1 minute.