Spicy cheese snails

Ingredients for 8 servings:

• 500 g flour
• 20 g yeast, crumbled
• 1 tsp salt
• 1 tsp sugar
• 50 g butter, soft
• 250 ml milk
• 2 onions, finely chopped, sautéed in a little butter
• 1 bunch of parsley
• 1 bunch of chives
• 300 g minced beef
• 3 tbsp curd
• 300 g cheese, medium-aged Gouda cut into strips

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

filled yeast dough, snail shape, baked on a baking sheet, easy to portion, party recipe

Using a food processor, knead all the dough ingredients together to form a yeast dough and let it rise for at least an hour. If you’re letting it rise in the cold, you can also make it the night before and let it rise overnight. Without a food processor, you first need to mix the yeast with a little warm milk and sugar, then knead this with the remaining ingredients. This can also be done by hand or with a regular mixer. While the dough is rising, prepare the filling. Mix the sautéed, finely chopped onion, the chopped herbs, the minced meat, the quark, salt, and pepper well, and season to taste. If you’re unsure or don’t want to try raw minced meat, you can cook a small piece in a pan or microwave and taste it. It needs to be salted enough, otherwise it won’t taste good. Roll out the risen dough to the size of a baking sheet. Spread the minced meat mixture on top, leaving a border. Sprinkle the cheese sticks evenly over the dough, roll up (starting from the wide side), and cut into 14 slices. Use a serrated knife to gently slice the slices to avoid crushing them. Place them on a baking sheet lined with parchment paper and let them rise for another 20 minutes. Bake in a preheated oven at 200°C for about 30 minutes. These snails are a hit at any party. They taste great hot or cold.