Summary

Ingredients

• 275 g puff pastry, fresh roll (or frozen)
• 500 g minced meat
• 1 red pepper (s)
• 1 half zucchini
• 150 g tomato paste
• 2 scoops mozzarella
• 2 shallot (s)
• 5 cloves garlic
• 2 chilli pepper (s)
• 1 shot cream, (possibly)
• Basil, fresher
• Rosemary, fresher
• Thyme, fresher
• Oregano, fresher

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Instructions

1. Cut the bell pepper and zucchini into small cubes. Chop the shallots, garlic and chilli into small pieces. Chop the herbs into small pieces.
2. Fry the minced meat in olive oil and remove. Sweat the paprika and zucchini in the mixture. Add shallots, garlic and chilli.
3. Then push the vegetables to the cooler edge of the pan and stir in the herbs. Lightly sweat the tomato paste in the hot zone.
4. Add the minced meat again, season with salt and pepper. If you want, you can make a little creamier with a dash of cream.
5. Now let it cool down and pour off the accumulated oil. Ideally, let it steep for a day in the refrigerator.
6. Roll out the puff pastry and spread the mixture on top. Roll up the puff pastry with the mixture and press down the ends of the roll. Cut the roll into 2 cm slices and place on a baking paper lined grill with the cut side at the appropriate distance (open). Round the snails and cover with thin mozzarella slices.
7. Bake for about 20-25 minutes in a normal oven at 220 ° C to the desired golden tan. A clay bowl with water in the oven lets the snails rise nicely.
8. Serve warm or cold.