Leberkäse snails

Ingredients for 1 servings:

• 1 pack of puff pastry, from the refrigerated section
• 500 g sausage meat (Leberkäsbrät), raw
• 1 small onion(s), finely chopped
• 1 tbsp butter
• 1 handful of parsley, chopped
• ½ red bell pepper(s), finely chopped
• 150 g cooked ham, diced
• 150 g cheese (young Gouda), diced
• 1 jar mushrooms, sliced
• 1 egg(s), separated
• some milk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

my party specialty

Peel and finely chop the onion, and fry in butter in a small pan until translucent. Mix it with the parsley into the meat mixture and spread the meat mixture onto the rolled-out puff pastry, leaving a free edge all around. Spread the pepper strips, ham, Gouda cheese, and drained mushrooms onto the meat mixture. Separate the egg and brush the edge of the puff pastry with the egg white. Roll up the puff pastry, pressing down the edges lightly. Let the meat mixture rest in the refrigerator for one hour. Then cut into 2 cm thick slices and place them on a baking sheet lined with baking paper, leaving some space between them. Whisk the egg yolk with the milk and brush the snails with it. Bake in a preheated oven (fan oven) at 180°C for about 40 minutes on the middle rack, until golden brown. My tip: Place a cup of water on the bottom of the oven to help the puff pastry rise!