John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry, approx. 400 g
- 1 onion(s)
- 1 garlic clove(s), chopped
- 100 g cheese, grated
- 100 g ham
- 1 egg(s), separated
- 60 g crème fraîche or with herbs
- 2 tbsp herbs, mixed, dried or fresh, of your choice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
quick party snack, also vegetarian possible
Preheat oven to 200°C (top/bottom heat). Finely chop the onion and garlic. Dice the ham; omit it for a vegetarian version. Separate the egg. Mix the onion, garlic, cheese, ham (optional), egg white, herbs, and crème fraîche well in a small bowl with a spoon. Spread the filling completely over the puff pastry, leaving only a small border of about 1 cm free on the long side to prevent the cheese mixture from seeping out. Roll the puff pastry up into a long log, starting from the long side and gently pressing the end down. Using a large, sharp knife, cut slices about 1-2 cm thick and carefully place them on a baking sheet lined with baking paper. Brush with the egg yolk, beaten with a fork, for a shiny finish. Bake the snails on the middle shelf of the oven for about 20 minutes until golden brown. Tip: If the roll is too soft to cut, place it whole in the refrigerator for about 15 minutes and then cut it.
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