Onion snails

Ingredients for 1 servings:

• 1 cube of yeast
• 1 tsp sugar
• ⅛ liter milk, lukewarm
• 500 g flour
• 2 eggs
• 200 g smoked bacon or ham
• 500 g onion(s)
• ½ tsp thyme, dried
• 1 egg yolk
• 2 tbsp milk
• pepper
• ½ tsp salt
• 145 g butter
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

hearty party snack, makes 36 pieces

Mix the yeast with the sugar and milk until dissolved. Mix in the flour. Beat in the eggs one at a time and knead in (food processor/dough hook). Add 1/2 teaspoon of salt and 140g of butter in small pieces and knead in. Cover the dough and let it rise in a warm place for 1 hour. Cut the bacon/ham into thin strips. Peel and finely chop the onion. Fry the bacon without fat. Add the remaining butter and fry the onions until soft. Let cool and season with thyme, pepper, and salt. Divide the dough in half, roll each half out on a lightly floured surface into a rectangle measuring 20 x 30 cm. Spread the onion and bacon filling on top. Roll up the sheets, starting at the narrow end, and cut into slices approximately 1 1/2 cm thick. Place on a baking sheet lined with baking paper and let rise for 15 minutes. Preheat the oven to 200°C (180°C fan-assisted). Whisk the egg yolk with the milk and brush the snails with it. Bake in the center of the preheated oven for 20-25 minutes.