John Myers
Ingredients for 1 servings:
- 300 g flour
- 150 ml water, lukewarm
- ½ pack of yeast or dry yeast
- 1 tsp salt
- 4 tbsp oil
- 1 onion(s)
- 1 large garlic clove(s)
- 2 tbsp Ajvar, hot or mild to taste
- 2 tbsp tomato paste
- 75 g smoked tofu
- n. B. olives
- e.g. mushrooms
- 2 tsp herbs de Provence
- some pepper
- some salt
- Sesame seeds for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
makes approx. 16 servings
Mix the flour, dried yeast, and salt. Add the water and oil and knead into a smooth dough. This will take a few minutes. If you’re using fresh yeast, you should dissolve it in the water. Cover and let the dough rest for 30-60 minutes. During this time, finely dice the onion and sauté it in a little oil until translucent. Just before it’s done, add the diced garlic. In a small bowl, mix the ajvar, tomato paste, diced olives, diced mushrooms, and herbs. Add the onion and garlic and crumble in the tofu with your hands or mash it with a fork. Season with salt and pepper. When the dough has roughly doubled in size, roll it out into a rectangle about 5 mm thick and spread the mixture on top. Now roll it up from the long side and cut off strips about 2 cm wide. Place it on a baking sheet and adjust if they have been compressed during cutting. Sprinkle with sesame seeds to taste and bake for 15-20 minutes at 180°C (350°F) with conventional heat. These quantities are sufficient for about 16 snails. Tip: You can also briefly reheat the cooled snails as needed. Simply place them in an oven preheated to 200°C (400°F) for about five minutes. Note: All ingredients are subject to variation. I’ve also made them with just ajvar, tomato paste, onions, and garlic because I didn’t have anything else. Let your creativity run wild.
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