Puff pastry snails with ham, salami and cheese

Ingredients for 1 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 2 small onions
• 100 g cooked ham
• 50g salami
• 200 g crème fraîche
• 100 g Gouda, grated
• 1 egg(s)
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for 24 snails

Roll out the puff pastry and set aside to come to room temperature. Preheat the oven to 200 degrees (top/bottom heat). Peel the onions and dice them into small pieces. Cut the ham and salami into small pieces. In a bowl, mix the onions, ham, salami, crème fraîche, Gouda cheese, and an egg white. Season with salt, pepper, and chili. Spread the mixture evenly over the puff pastry in two sections. Cut the puff pastry in half lengthwise and roll each half up lengthwise. Brush the two rolls with egg yolk, cut into 24 pieces, and place the pieces on the baking paper with the opening facing up. Bake in the oven at 220 degrees for about 15 minutes.