Seasoned Meat Snails
I haven't done a recipe in ages; actually I've only ever done one despite the fact I make dinner for my family two days of the week. Today, I decided to throw it back and make an oldie-but-godie that I learned while I was in school. It's always been a favourite in my family and I thought it was about time I wrote it down.
For the meat you'll need:
500 g minced pork
1 onion
2 cloves of garlic
2 eggs
And spices: chilli powder, paprika, oregano and salt
Furthermore, you'll need:
6 plates of puff pastry (they come frozen - so first step is to LEAVE THEM TO DEFROST)
And for the sauce:
250 g creme fraiche
Paprika, salt and pepper
This recipe is for four hungry people.
Appliances used (besides the usual; bowls, chopping board, knife): grater, garlic crusher and rolling pin.
Firstly, dump the meat into a bowl. Then grate the onion (I do this as I don't like big pieces of onion but you could just chop them instead). Then crush the two cloves of garlic. Dump them on top of the meat.
Add eggs and your spices. For the spices, how much you put in is really about your own taste preference but I use half a tablespoon of chilli powder, a table spoon of paprika, a heaped tablespoon of oregano and a few crunches of salt.
Now, it's time to get your hands dirty. Today, I actually mixed both before and after adding the spices but mixing it once is enough.
If you have the time, you can leave it for 15 minutes but I usually never do this because I simply do not have the patience. I just jump to the next step; flattening the puff pastry with your rolling pin. However, before you do this pre-heat your oven to 180 degrees Celsius and get your baking trays ready.
Roll them flat and add on the meat, almost all the way to the edge. You should use a sixth of the mixture for one plate of puff pastry. Then roll it up and chop them into "snails" with a width of approximately 1,5 cm.
Plop them onto your baking trays and repeat five times. Squish them gently to flatten your "snails". Finally, put them in the oven. They'll need about 16 minutes but half-way through I switch around the position of the baking trays to ensure both get their "time in the sun".
While they're in the oven you can make the sauce. Also, if you would like some greens along with this recipe, I think it's lovely to chop up some carrots, a cucumber or peppers into sticks.
Add salt, pepper and paprika to the creme fraiche and you're ready to go:
When the timer is up, the "snails" should hopefully have a light golden tone. I'm not really about presentation, so I just tend to stack them on a plate.
That way people can also eat them the way they want. I prefer to cut them in half and dip them in the sauce while my brother likes to eat them whole with his fingers without using the sauce because he isn't very fond of creme fraiche.
That is the end of my second ever recipe. This has become a stable in my home and although it's a bit odd, we all love it!
For the meat you'll need:
500 g minced pork
1 onion
2 cloves of garlic
2 eggs
And spices: chilli powder, paprika, oregano and salt
Furthermore, you'll need:
6 plates of puff pastry (they come frozen - so first step is to LEAVE THEM TO DEFROST)
And for the sauce:
250 g creme fraiche
Paprika, salt and pepper
This recipe is for four hungry people.
Appliances used (besides the usual; bowls, chopping board, knife): grater, garlic crusher and rolling pin.
Firstly, dump the meat into a bowl. Then grate the onion (I do this as I don't like big pieces of onion but you could just chop them instead). Then crush the two cloves of garlic. Dump them on top of the meat.
Add eggs and your spices. For the spices, how much you put in is really about your own taste preference but I use half a tablespoon of chilli powder, a table spoon of paprika, a heaped tablespoon of oregano and a few crunches of salt.
Now, it's time to get your hands dirty. Today, I actually mixed both before and after adding the spices but mixing it once is enough.
If you have the time, you can leave it for 15 minutes but I usually never do this because I simply do not have the patience. I just jump to the next step; flattening the puff pastry with your rolling pin. However, before you do this pre-heat your oven to 180 degrees Celsius and get your baking trays ready.
Roll them flat and add on the meat, almost all the way to the edge. You should use a sixth of the mixture for one plate of puff pastry. Then roll it up and chop them into "snails" with a width of approximately 1,5 cm.
Plop them onto your baking trays and repeat five times. Squish them gently to flatten your "snails". Finally, put them in the oven. They'll need about 16 minutes but half-way through I switch around the position of the baking trays to ensure both get their "time in the sun".
While they're in the oven you can make the sauce. Also, if you would like some greens along with this recipe, I think it's lovely to chop up some carrots, a cucumber or peppers into sticks.
Add salt, pepper and paprika to the creme fraiche and you're ready to go:
When the timer is up, the "snails" should hopefully have a light golden tone. I'm not really about presentation, so I just tend to stack them on a plate.
That way people can also eat them the way they want. I prefer to cut them in half and dip them in the sauce while my brother likes to eat them whole with his fingers without using the sauce because he isn't very fond of creme fraiche.
That is the end of my second ever recipe. This has become a stable in my home and although it's a bit odd, we all love it!
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