John Myers
Ingredients for 1 servings:
- 150 g diced ham
- 70 g Gouda, grated
- ½ eggplant(s)
- 1 small onion(s), finely diced
- 80 g tomato paste
- 200 g herb cheese spread
- 2 tbsp olive oil
- Salt
- pepper
- Pizza seasoning
- 2 pts. puff pastry, rectangular, from the refrigerated counter
- 1 egg(s)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Cut the eggplant and onion into small cubes and place in a bowl. Add the diced ham, cheese, processed cheese, and tomato paste. Then add the olive oil to the mixture and mix everything well. If the mixture is still too thick after stirring, add one or two tablespoons of water to make it a smooth paste. Season everything with salt and pepper. If you like it spicy, you can add a little pizza seasoning (dried seasoning from a jar). If you like it hot, you can replace the olive oil with chili oil. Spread out the puff pastry and spread the entire mixture on it. Then, starting from the long side, roll the puff pastry into a sausage shape. Cut small, approximately 1.5 cm wide pieces from the roll and place them on a baking sheet. If the snails lose their shape while cutting, shape them again with your finger. Whisk the egg yolk and brush the snails with it. Bake in a preheated oven at approximately 160 degrees Celsius (320 degrees Fahrenheit) for about 25 minutes until golden brown.
Facebook Comments