Summary

Ingredients

• 300 g puff pastry, frozen
• 300 g shallot (s), cut into rins
• 20 g butter
• 100 g ham, cooked, cut into cubes
• 100 g ham, raw, cut into cubes
• 1 bunch chives, cut into rolls
• 100 g cheese (Edam), rated
• 1 egg (s)
• salt and pepper
• nutmeg

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Instructions

1. Let the puff pastry thaw. Steam the shallots in the butter for 5 minutes, season with salt and pepper and allow to cool. Mix together the cheese, egg, ham and chives and season with salt, pepper and nutmeg. Roll out the puff pastry slices on top of each other to a size of 40 cm. Then spread the shallots and the ham and cheese mixture on top and roll up. Cut into 2 cm slices and place on a baking sheet lined with baking paper. Then bake the snails for about 25 minutes at 220 degrees.