John Myers
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Party Snails with Mountain Cheese and Olives
The perfect party snails with mountain cheese and olives recipe with a picture and simple step-by-step instructions.
filling
- 22 g Yeast fresh
- 1 Tablespoon (level) Sugar
- 250 ml Lukewarm water
- 0,5 teaspoon Salt
- Pepper from the grinder
- 3 tablespoon Olive oil
- 300 g Creme fraiche Cheese
- Salt, Italian herbs
- Black pepper from the mill
- 40 g Potato starch
- 1 piece Big onion red
- 100 g Allgäu mountain cheese
- 100 g Dried tomatoes in oil
- 0,5 Small glass Pickled olives
Yeast dough
- Crumble yeast in warm water and stir, add sugar. Then put the flour, salt, pepper and olive oil in a mixing bowl and pour in the yeast mixture. Knead everything with a food processor with the dough hook on the lowest setting for 10 minutes.
- Cover the bowl with a cloth and let it rest for 1 hour in a warm room.
filling
- Mix the creme fraiche with the starch, salt and pepper. Chop the onion, halve the olives and cut into rings, the tomatoes into small pieces. Rasp cheese.
Process the dough further
- Take the dough out of the bowl and cut it in half with a knife, do not knead any more. Roll out the dough on a floured surface into a rectangle approx. 35 x 40 cm.
- Then brush with half of the cream, sprinkle with the Italian herb mixture and sprinkle with half of the cheese and sprinkle with onions, olives and tomatoes. Now roll up the dough and cut it in the middle. Then wrap the rolls in cling film.
- Do the same with the other half of the dough. Put the rolls in the freezer for 1 hour to make them easier to cut.
- Preheat the oven to 200 degrees. Unwrap the roll and cut into approx. 1.5 cm thick slices and place on baking paper and bake for approx. 15 – 17 minutes.
- I would like to freeze some party snails and only bake them up for guests (I will note this later). The snails have a diameter of approx. 5 – 5.5 cm and are DELICIOUS
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