Kulmbacher Snails

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, mixed
  • 0.5 ½ bunch parsley
  • 2 packs puff pastry, from the cooling shelf, 4 x 4 cm
  • 2 egg (s)
  • salt
  • pepper
  • Maggi
  • breadcrumbs
Kulmbacher Snails
Kulmbacher Snails
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Instructions

  1. Knead the minced meat with an egg and breadcrumbs and season with salt, pepper and Maggi to taste. Finely chop half of the parsley and knead in.
  2. Roll up the first roll of puff pastry and brush with a little beaten egg. Then put the second roll over it. Spread the minced meat on top and spread evenly with a spoon. If the minced meat sticks too much to the spoon, moisten it slightly. Then roll up the sheet of dough. I roll from the narrow side so that the roll is thick but short.
  3. Cut the roll into 2-3 cm thick slices and place them on a baking sheet with parchment paper. Brush the snails with beaten egg.
  4. Bake in the oven preheated to 160 ° C for about 20-30 minutes.
  5. French fries and cucumber salad go well with it.

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