John Myers
Hearty Party Snails
The perfect hearty party snails recipe with a picture and simple step-by-step instructions.
- 1 role Maultasche dough
- 500 g Roast veal
- Sunflower oil
- Roast spice
- Espelette pepper
- 3 piece Onions
- Clarified butter
- 250 g Bacon
- 200 g Diced feta
- First peel the onions and chop them roughly, then brown them in a little clarified butter, then let them cool down a bit.
- In the same pan, fry the chopped bacon cubes a little.
- Stir the veal sausage with enough sunflower oil until it is spreadable. Then season with roasting spices and Espelette pepper to taste.
- Now preheat the oven to 180 ° and line a baking sheet with parchment paper.
- Roll out the finished dumpling dough and apply the sausage meat thinly, leaving a good 2 cm free on the upper edge and brushing it with a little water. Then spread the bacon, the onion and the feta cubes on the sausage meat and roll the whole thing up from below. Cut into 4 more pieces and place on the baking sheet. Brush the pieces again with a little oil.
- Bake for a good 50 minutes on the middle rack. (Note !!! …. the oil that we stirred in to soften the sausage meat is now running out again, so after about 20 minutes either dab on the excess oil with crepe or pull the tray out of the oven and pour the oil in empty a cup.).
- Let the finished dough pieces degrease a little on crepe and enjoy lukewarm.
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