Summary

Ingredients

For the dough:

• 150 grams flour
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 tablespoon oil
• 0.5 tablespoon ½ vinegar
• water

For painting:

• some oil
• 60 g butter, liquid

For the filling:

• 450 g chicken breast, sliced
• 180 g feta cheese, finely diced
• 4 spring onions, cut into rings
• 1 teaspoon salt
• 1 teaspoon paprika powder, noble sweet
• 0.25 teaspoon ¼ paprika powder, hot pink
• pepper

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Instructions

1. Dough:
2. Mix the flour with the salt and sugar on the work surface and make a well in the middle. Pour oil, vinegar and a little water into the well and knead into a smooth, supple dough. Brush the dough with a little oil and cover and let rest at room temperature for about 30 minutes.
3. Then divide the dough into 4 portions and use a cloth to make each portion as thin as possible and then brush each portion immediately with a little melted butter.
4. Filling:
5. Mix the shredded chicken breast, diced feta and spring onion rings in a bowl. Season with salt, paprika and pepper. Spread a quarter of the filling in the lower part of each portion of the dough, leaving an edge of about 4 cm free on the left and right. Roll up the dough and shape each into a snail.
6. Place the snails on a baking sheet lined with baking paper and brush with a little melted butter. Bake for 30 minutes in the lower half of the 200 ° C top / bottom heat oven. Take the snails out briefly and brush with the remaining butter.