Minced meat snails

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section, 275 g
• 400 g minced beef
• 1 egg(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp Italian herbs, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Snails made from ready-made puff pastry and minced beef, very easy

Chop the onion and garlic clove as finely as possible. Knead the meat with the onion and garlic, then knead in the egg. Season the meat mixture to taste. If you don’t like seasoning raw meat, you can use the spice amounts I’ve given as a guideline. Knead everything well. Now preheat the oven to 200°C. Roll out the dough. Spread the meat mixture over most of the surface, but leave a strip about 5 cm wide on one short side to stick together later. Brush this strip with water. Roll up the dough, starting from the short side covered with the meat mixture. Press the end brushed with water firmly down using the back of a knife or a fork. Cut the roll into 12 even slices (snails). Place the snails on baking paper on a baking tray. Bake at 200°C with top and bottom heat for about 25 minutes.