Leberkäse snails with puff pastry

Ingredients for 4 servings:

• 1 roll of topping dough
• 600 g sausage meat (liver sausage meat)
• 2 handfuls of fried onions
• 2 handfuls of cheese, grated
• Spice mix (gyro or barbecue spice)
• Paprika powder, smoked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Hearty snack for every occasion

Roll out the puff pastry and spread a thick layer of meatloaf. This is best done with a spatula or your hands (gloves recommended, as the meatloaf is sticky). Distribute fried onions to taste on the meatloaf and sprinkle with a seasoning mix of your choice (gyro seasoning, barbecue seasoning, steak seasoning, etc.). Carefully roll up the puff pastry, starting from the narrow side, making sure the filling doesn’t ooze out. Using a sharp knife (ideally a serrated bread knife), cut the roll into slices about 2-3 cm thick and place them on a baking sheet. Keep a space between the snails, as they will expand during baking. Don’t forget the baking paper, or it will stick. Sprinkle the snails with a little smoked paprika and bake in a preheated oven at 200°C (fan oven). After 20 minutes, sprinkle with grated cheese (preferably cheddar) and bake for about 5 minutes. The snails can be served hot or cold. If needed, they can also be frozen. One roll of dough yields approximately 10-12 snails.