Vegetarian Leek Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g flour
- 1 ½ pack yeast
- 3 teaspoons sugar
- Milk, warm
- 100 g butter
- 1 ½ teaspoon salt
- 1 kg leek
- 2 cups sour cream, (or sour cream)
- 10 cherry tomato (s)
- 200 g cheese, rated Emmentaler
- salt and pepper
- possibly spice mixture (pizza seasoning)
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl. Make a well and crumble the yeast into it. Add the sugar and some milk and mix everything with a little flour to make a pre-dough. Let rise for 10 minutes.
- Then add the butter and salt and mix everything into a dough. Add enough warm milk to make the dough smooth and not too sticky. Knead the yeast dough well and then let it rise until its volume has doubled.
- Wash the leek and cut into fine rings. Roll out the yeast dough (possibly in two portions) very thinly into a rectangle. Pour the sour cream on the yeast dough, distribute the leek, the sliced cherry tomatoes and the Emmentaler evenly on top and season everything with salt, pepper and pizza seasoning.
- Roll the yeast dough into a roll and cut off slices with a sharp knife. Place the slices on a baking sheet lined with baking paper and bake in the preheated oven for about 20-30 minutes at 160 °.
- The snails are ready when they start to brown.
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