John Myers
Contents
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Ingredients
Potato mass:
- 600 g Floury potatoes
- 1 Egg size L.
- 15 g Liquid butter
- 100 g Sifted flour
- 1 pinch Baking soda
- 1 pinch Nutmeg
- Pepper salt
Filling:
- 100 g Herbal cream cheese
- 1 medium sized Onion
- 2 tbsp Sunflower oil
- 400 g Mixed minced meat
- 30 g Red peppers
- 100 ml Ketchup
- 1 tbsp Mustard
- Pepper salt
- 30 g Gherkins
- 40 g Cheddar cheese (Gouda also works)
Topping:
- 1 Egg yolk
- 2 tbsp Cream
- 40 g Finely grated Parmesan
Dip:
- 100 g Herbal cream cheese
- 70 g Sour cream
- 1 tbsp Tomato paste
- Pepper, salt, sugar
- 1 shot Cream optional
Instructions
Preface:
- With the filling of the potato snails, leftovers can be used again. As you can see in the photos, I used leftovers from an already prepared meatloaf. Simply warming it up after defrosting was too boring for me, so I cut it into thin slices, spread them out on a plate and - so that they would be a little more flexible for rolling later - heated them in the microwave for 1 half minute. The ingredients for the minced meat filling listed above are for those who do not want or need to use leftovers. The filling could also be made from vegetables with ricotta, or fish with cream cheese, or small pieces of leftover meat etc. etc. So, everything that fits together and has to go ... ;-))
Preparation of potatoes:
- The day before, cook potatoes with their skin on in very well salted water. Drain, allow to evaporate well and put in the refrigerator overnight.
Preparation of the meat filling:
- Peel the onion and cut into small cubes. Cut the washed, pitted peppers and gherkins into approx. 5 mm cubes and the cheese into 1 cm cubes. Steam the onion in the oil until translucent. Add the minced meat and fry in it. Add diced paprika, season with salt and pepper and deglaze with ketchup. Then stir in the mustard and let everything simmer gently for another 2 minutes. Take it from the stove and let it cool off. Fold the gherkin and cheese cubes under the cooled mass, keep them ready.
Preparation of the potato dough:
- Peel the potatoes from the previous day (can also be leftovers) and put them through a fine potato press. Melt the butter in a small bowl over low heat. Then mix everything together with egg, flour, baking soda, nutmeg, pepper and salt in a bowl and knead quickly with your hands to a non-sticky, smooth dough.
- Spread a large piece of cling film on the work surface and pour the dough on top. Place a second - equally large - piece of cling film on top and roll out the dough between the two to form a 25 x 35 cm rectangle. The thickness then results from this.
- Now peel off the top cling film and coat the pastry sheet with the herbal cream cheese. Then distribute the minced meat mass evenly and roll up the plate firmly from one narrow side with the help of the transparent film below. Then wrap the roll in the foil and put it in the refrigerator for about 30 minutes. In the meantime, preheat the oven to 180 degrees and line a tray with baking paper.
Dip:
- Mix all ingredients vigorously and season to taste spicy (slightly sour-sweet). If the dip seems too firm, stir it a little creamier with a small dash of cream (or milk).
Completion:
- Remove the foil from the potato roll and cut it into 2 - 2.5 cm thick slices with a very sharp knife. Place these on the baking sheet with a little space. Whisk the egg yolk with the cream, brush each snail all around and then sprinkle thickly with the grated Parmesan. The above amount of ingredients resulted in 9 snails.
- The baking time is 30 minutes on the 2 rails from the bottom. They should be golden brown in color and the cheese on top should be slightly crispy.
- We had a romaine salad with "tomato" yogurt dressing. The snails also taste cold - just like that out of hand. You can warm up again if you have cooled down.
Tip:
- If you want smaller snails, you can roll up the plate from one long side. So they get smaller and you get a bigger number.
