Potato – Ham – Snails
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 cube yeast
- 300 ml water, lukewarm
- 3 tablespoon oil
- 1 teaspoon salt
For the filling:
- 600 g potato (s), cooked
- 500 g onion (s), peeled
- 200 g herbal cream cheese
- 200 g ham, raw or cooked
- 150 g cheese, rated, e.. Gouda
- 1 handful herbs, fresh
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from flour, yeast, water, oil and salt and let it rise covered for approx. 1 hour.
- Mash the potatoes and cut the ham into thin strips. Finely chop the onions and sauté them in a little oil and let them brown a little. Then take it out and let it cool down a bit.
- Mix the mashed potatoes, herbal cream cheese, ham, onions and fresh, chopped herbs together. Season to taste with salt and pepper.
- Roll out the dough into a rectangle (approx. The size of a tray). Distribute the potato mixture evenly on the dough. Sprinkle the grated cheese on top. Roll up the dough from the long side and cut into 2-3 cm thick slices. Place the snails flat on a baking sheet lined with baking paper and let rise for another 20 minutes.
- Bake in the oven at 200 ° C for about 45 minutes. They taste good both warm and cold.
- The quantities can also be varied as desired. For example, if you like more ham, you are welcome to take a little more.
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