Summary

Ingredients

• 1 pack puff pastry, cooling shelf (275g)
• 4 egg (s), hard-boiled
• 1 cup sour cream, light
• 3 tablespoon herbs, (TK 8 herb mixture)
• 200 g cheese, rated Gouda cheese
• 2 slices ham, cooked, finely diced
• 4 fresh wild garlic leaves, cut into fine strips
• salt and pepper
• nutmeg
• 1 teaspoon vegetable stock

Print Recipe Pin Recipe

Instructions

1. Finely dice the hard-boiled eggs and mix with the sour cream and cheese, herbs and boiled ham. Fold in the wild garlic, vegetable stock and spices and season to taste.
2. Roll up the puff pastry and distribute the sour cream mixture evenly on it, leaving 2cm free on the long side. Then roll up the puff pastry on the long side so that the remaining free side can be glued on top. Then cut about 1.5cm wide snails and place on a baking sheet lined with baking paper.
3. Bake at 200 degrees on the middle rack for about 25 minutes, until the puff pastry turns golden.