John Myers
Contents
show
Ingredients
the dough
- 21 g Yeast fresh
- 250 g Wheat flour type 550
- 250 g Water
- 1 pinch Salt
- 0,5 tsp Black pepper from the mill
- 2 tbsp Olive oil
- 1 tsp Red chilli flakes
- 2 sprigs Fresh oregano
- 2 sprigs Fresh rosemary
- 6 leaves Sage fresh
the filling
- 150 g Sheep milk cheese
- 100 g Cooked ham
- 0,5 Fresh onion
- 0,5 Some cream
Instructions
the dough
- Dissolve the yeast in a little warm water. Weigh the flour with it. Clean the herbs - finally there are fresh ones again - pluck from the stalks and chop them into small pieces.
- Add the chili flakes, salt, pepper and the chopped herbs to the cake and knead everything well. Possibly add a little more water. An elastic dough must be created - similar to pizza dough.
- Now cover the dough and let it rise in a warm place until it has doubled its volume.
- Roll out the dough thinly on a floured surface.
the filling
- Cut the onion and ham into tiny cubes, crumble the sheep's cheese and stir everything into a paste. If it is too dry, add some cream.
completion
- Now brush the dough with this mixture and then roll it up from the long side. Cut approx. 1 cm thick slices and place the snails on a tray lined with foil or baking paper.
- Bake golden yellow in the preheated oven at 160 degrees Celsius.
- Mix the egg yolks with the paprika powder and brush the still hot herb snails with it.
Nutrition
Serving: 100gCalories: 330kcalCarbohydrates: 4.7gProtein: 15.2gFat: 28g
