Summary

Ingredients

For the yeast dough:

• 400 g flour
• 175 ml milk, (warm)
• 0.5 ½ cube yeast
• 1 teaspoon, heaped salt
• 1 teaspoon sugar
• 30 g butter, soft

For the filling:

• 200 g ham, smoked, diced
• 1 onion (s)
• 100 g mushrooms, (dice very small)
• 1 red pepper (s) (dice very small)
• 1 bunch parsley, (smooth)
• 60 g sour cream
• 20 g butter, (liquid)
• a little salt and pepper

For the sauce:

• 1 leek
• 0.5 liter ½ vegetable stock
• 0.5 ½ cup sour cream or crème fraiche
• 20 g butter
• 20 g flour
• salt and pepper
• nutmeg

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Instructions

1. For the yeast dough, warm the milk slightly. Add the sugar and yeast to the milk and stir until smooth.
2. Put the flour in the food processor, add the softened butter and salt and empty the milk mixture. Knead to a smooth yeast dough at the highest level. If the yeast dough is too soft, add a little more flour, if it is too firm, even out with warm milk. Let the dough rise in a warm place for about 45 minutes.
3. In the meantime, sauté the chopped onion with the smoked meat in a large pan with 1 tablespoon butter. Add the finely diced mushrooms and peppers and cook with them. Take everything out of the pan and let cool down. Then finely chop parsley and mix in and stir in the sour cream.
4. Now preheat the oven to approx. 180 ° C fan-assisted air.
5. Knead the risen yeast dough again and roll out into a rectangle. Brush the dough with the vegetable mixture. This is a little more difficult because the mass is not so easy to distribute through the cubes. With a dough scraper and patience and instinct, however, it can be done. Then roll up the dough from the longer side and divide it into pieces (approx. 1 cm wide). Depending on the roll, this results in between 12 and 15 snail noodles.
6. Place the snail noodles on a baking sheet lined with baking paper and brush with melted butter.
7. Now bake in the preheated oven for approx. 30 - 40 minutes until golden yellow. It is advisable to coat the snails with a little more liquid butter halfway through the baking time.
8. While the snail noodles are baking, the leek sauce can be prepared.
9. To do this, clean the leek and cut it very finely. Melt the butter in a saucepan, add the flour, stir briefly until smooth and gradually fill up with the vegetable stock. Mix everything well (preferably with a whisk) and bring to the boil briefly. Now fold in the créme fraiche, season with salt, pepper and a little nutmeg. Finally add the leek.
10. The leek sauce is served with the warm snail noodles.
11. You can also serve the snail noodles cold (without leek sauce)! Is eaten at every party.