Pie "Snail" from puff pastry with cheese. Puff pastry snail pie (with cheese and ham) Step-by-step recipe with photo of puff pastry snail pie with cheese and herbs

Layer cake "Snail" is one of my family's favorite pies. I am sure that most housewives have already prepared this delicious airy pastry for their soulmates and children. On our website we have "Snail" with cherries for sweet tooth, as well as "Snail" with minced meat - for meat-eaters.

I will present a snack version of the Snail pie made from puff pastry with cheese. My daughters love it and help me with cooking.

We need to take a plate of puff pastry, cheese, parsley or dill, chicken egg, sunflower oil and sesame seeds.

Rub hard cheese on a fine grater.

Crack an egg and add to the filling. Part of the yolk must be left to lubricate the surface of the cake. Grind the greens into the filling. It is allowed to use fresh dill, fresh parsley or all together at the request of the hostess. Cheese with herbs must be mixed.

Defrost a plate of puff-yeast dough. Divide with a “cheburek” knife into three strips.

Roll each strip into a long ribbon. To make the ribbons even, and to make the dough molding convenient, use the curly knife for cutting chebureks again. In the center of each ribbon you need to distribute the cheese filling.

We connect the edges of the tape together along the entire length and lightly press to the center.

We twist the stuffed strips with a seam in the middle. We place on a baking sheet on baking paper, greased with sunflower oil. From the remaining dough we blind the eyes of the snail.

Lubricate our girl with yolk diluted with water.

Add sesame seeds.

We will send it to the oven preheated to 180 ° C for 20-30 minutes. Pie "Snail" from puff pastry with cheese is ready!

Let's serve puff "Snail" with cheese for a snack to the festive children's table.

How do you like our tender inside and crispy outside slice of puff pastry? Me and my daughters love it!

Add salt, cream, heat, but do not boil. Whisk with a blender. One of the fillings for the pie - "mushroom caviar" with vegetables - is ready!

Let's prepare the rest of the fillings for our pie. Cut the tomatoes into small cubes, fry the onion until transparent, cut the sausage and bacon into thin strips, grate the pickled cucumber, grate the hard cheese and feta cheese (if desired, you can add more Adyghe cheese), cut the olives into thin "circles". The rest of the toppings are ready! We proceed to the preparation of the snail pie itself from puff pastry.

Thus, fill all the puff strips until the fillings run out. Leave a little hard cheese, tomato and olives to sprinkle and decorate the cake at the end.

The filling should not "come out" of the strips, carefully and carefully pinch the edges.

Heat the oven to 180 degrees. Line a baking sheet with parchment paper and sprinkle with semolina, or you can simply grease with oil (vegetable or creamy, to your taste). Lay out the stuffed puff strips with a "snail" in a circle, with a seam inward. Brush the puff pastry with beaten egg, garnish with cherry tomatoes, olives and sprinkle with cheese. Bake at 180 degrees for 40 minutes. Focus on the ruddy crust of the pie.

After taking the snail pie out of the oven, grease it with a small piece of butter, cover with a towel and leave to cool. Cut into serving pieces and enjoy.

Bon Appetit! Eat with pleasure!

For a cheese pie, you will need puff pastry - any, both yeast-free and yeast-free, will do. The cooking technology will be the same, except for the final stage. Before being sent to the oven, the yeast cake will need to be given extra time to proof in order for it to rise. You can experiment with the filling, for example, replace the dill with finely chopped cilantro or add another cheese of your choice.

Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 6 servings

Ingredients

yeast-free puff pastry - 400 g
suluguni - 200 g
cheese - 100 g
dill - 10 g
yolk - 1 pc.
a mixture of ground peppers - 1-2 chips.
sesame - 0.5 tsp
egg - 1 pc. for lubrication
vegetable oil - 0.5 tsp for mold lubrication

Cooking

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For the filling, I chopped suluguni on a coarse grater and kneaded cheese with a fork, added finely chopped dill and a couple of pinches of ground pepper. For juiciness, I added 1 yolk and mixed.

I thawed the dough beforehand (I used a yeast-free ready-made dough). She cut the layer into 3 strips.

I sprinkled the board with flour and rolled out the dough so that the strip became a little wider - you need to work with a rolling pin in one direction, from the center to the edges. I got blanks 7x40 cm.

I laid out the filling on the strips, leaving about 1 cm free from the edge. And pinched the edges. The result is tubes with filling inside.

I connected the tubes to each other, twisting in a spiral not very tight, freely, so that the dough could grow in the oven and baked well. It turned out to be a snail pie.

The form was smeared with vegetable oil (form diameter = 23 cm). She covered the pie with a mold and knocked the board over on herself in one sharp movement.

Thus, the cake was in shape, and all the seams were tucks from the bottom.

Topped with beaten egg and sprinkled with sesame seeds. If you are using yeast dough, then leave the cake for proofing for 20 minutes. If the dough is yeast-free, then you can bake immediately.

I sent the form to a hot oven, preheated to 180 degrees. Bake for 40 minutes until golden brown. Cooled down in shape.

This is how a ruddy and very tasty puff pastry pie with cheese turned out. It remains to wait until it cools down, and you can cut into portions. Bon Appetit!

Hello, dear readers of the site! As I have written more than once on my blog, puff pastry is a lifesaver for me. With it, you can cook very quickly and simply pastries for every taste and imagination. Today I want to bring to your attention a delicious pie recipe - snails stuffed with minced meat and cheese. The pie looks very impressive and appetizing, and what a delicious one, be sure to try it! Delicate, crispy puff pastry combined with a juicy cheese and meat filling, sprinkled with fragrant sesame seeds, mmmm ... .. yummy! By the way, you can experiment with the filling to your taste!

Cut the frozen butter from at least the previous day into pieces. Place all the ingredients in the robot's sharp blade. Mix for 15 seconds at maximum speed. Pour out the silicone mat and place the contents of the blender on top of it. Form the ball without working too hard with the dough, just remembering the ingredients and squeezing with your hands.

Spread the dough on a thin layer. Then drag the dough into the flour, but spread the flour each stroke with your hand. When the flattened rod is finished, wind it around yourself like a snail. Place this snail in stretch wrap and let it sit in the refrigerator for several hours.

Ingredients for the snail pie:

Puff pastry - 500 gr. (yeast-free)
Minced meat - 300 gr. (I have pork + beef)
Onion - 1 pc.
Cheese - 100 gr. (I have solid Dutch)
Greenery
Ground black pepper
Sesame
Egg for greasing the pie

How to make a puff pastry snail pie:

Pass the meat with onions through a meat grinder, add grated cheese, chopped herbs, season, you can salt to taste, but I did not salt, the cheese is already salty. Defrost puff pastry, roll out in one direction in length. My dough consisted of 2 parts, I rolled out and cut each layer into 3 long strips. I put minced meat filling on each strip, pinched the ends along the entire length.

At the end of the rest period, place the snail in a vertical position as shown in the picture below. And spread it with your hand before spreading the dough with a rolling pin. Now place your imagination! French gastronomy is considered one of the best in the world, and Paris is one of the most appreciated culinary capitals internationally.

The cuisine in France is undoubtedly very diverse, thanks to the large amount of raw materials of its territory and the huge cultural riches of the country. Strawberry pie with chocolate. Here are some of the typical French dishes. Brioche: Sweet with egg, yeast, milk, butter and sugar. Tarte Tatin: Cake with caramelized apples. Crepe: Wheat cake that can be brushed with sweet or savory ingredients. Ratatouille: needlework, tomatoes, zucchini, peppers and basil. Escargots: Lumache. . France is one of the most famous cheese-producing countries in the world, and it is no coincidence that it is known as the "land of a thousand cheeses".

Now lay out our snail-shaped cake on baking paper (do not spread too tightly). Brush the top of the pie with egg and sprinkle with sesame seeds.

Walking the streets and especially visiting the markets, one is surprised by the quantity and quality of cheeses in France. In fact, over 400 different types of cheese are produced. In France, you can choose different cheeses for every season of the year! Bread, sweets and pastries are the most famous delicacies of French cuisine. Paris is full of boulangers and patisseries, where you can enjoy sandwiches and cakes, just step out of the oven!

How to cook snails from puff pastry with meat

As a curiosity: croissants did not originate in France, but in Austria! Restaurant in the Latin Quarter. Paris is a city that is suitable for tourism and there is usually no problem with food at any time of the day. Although Paris is not an economic city, restaurant prices are not much more expensive than in cities like Rome, Milan or Venice.

Bake in preheated to 180 gr. oven for about 25-30 minutes until golden brown.

Hearty and delicious puff pastry "Snail" with meat filling is ready! :whistle:

Depending on the available budget, you can try the most avant-garde and original dishes in the chic restaurants of the capital, or you can choose a menu in some restaurants for as little as 10 euros. You can find restaurants and fast food all over the city, but if you are looking for a good place to enjoy French cuisine, these areas are the most recommended.

Ingredients for snail pie

The Latin Quarter is the area north of the Pantheon. It features both French and international restaurants and is one of the favorite places for tourists. Restaurant prices are really cheap in the Latin Quarter! Montmartre offers many restaurants of good quality at an affordable price. You can take a walk and visit the Basilica of the Sacred Heart.

Bon Appetit!

For viewing, I offer a video recipe for making puff snail pie with cheese from the Simple Recipes channel

Puff pastry is so versatile that you can cook a lot from it: and, and puffs, and cakes. And today I propose to bake a puff pastry snail pie with cheese and herbs. You can make any filling for this pie at your discretion: fried minced meat, mushrooms, dried fruits - you can experiment as much as you like.

Today is a very simple proposal, because rather the recipe of this name cannot. In the rain, I had what was in the refrigerator. But most importantly, the effect is very tasty. These snails can be served hot or cold. They are great as an appetizer, but they can also serve as an appetizer. This is the perfect beer company. They can also save the stomachs of unexpected guests.

French pastry snails with cheese and salami

Tomatoes drain from the perch and cut into strips. Spread evenly with cheese on it. Spread the cheeses on the cheese and cut the sliced tomatoes into the salami. Roll the dough tightly into rolls, wrap with baking paper. Put in the freezer for 10 minutes.

Puff pastry 800 gr

Adyghe cheese 300 gr (you can take Adyghe and any hard cheese in equal proportions)

Greens - dill, parsley

Salt pepper

Vegetable oil for greasing the mold

Step-by-step recipe with a photo of a puff pastry snail pie with cheese and herbs

1. We take out the puff pastry from the freezer, release it from the packaging and let the dough rest a little at room temperature, so that it would be more convenient to work with it.

2. In the meantime, prepare the filling for the puff pastry. For the filling, I chose Adyghe cheese and greens. Adyghe cheese can be mashed with a fork, and if it is hard enough, rub it on a fine grater. Rinse greens and finely chop. Salt the filling, add pepper and mix everything gently. You can add more garlic to this filling, but this is a matter of taste.

3. Roll out the layers of puff pastry to a thickness of 0.5 cm. Cut the layers of dough into strips about 5-6 cm in size. I had 4 sheets of dough and, after rolling each one, I divided them into 3 parts.
How to work with puff pastry, see the short video at the end of the recipe. The most important rule is to roll out puff pastry in one direction.

4. In the middle of each strip, lay out the filling and, connecting the edges, pinch the dough. Turn the resulting tubes seam down.

5. We spread in a tube shape greased with vegetable oil in a spiral, starting from the center. We fasten the ends of the tubes together.

In contact with

We put a small pot for boiling potatoes on the burner. We quickly peel a couple of potatoes, wash them, cut into small cubes, up to 10 mm. Cook until cooked, not forgetting to salt, drain the water.

In a very hot frying pan, put the same finely chopped bacon or bacon. While the brisket is fried for 2-3 minutes and the fat is rendered, we cut the washed and well-dried pork fillet into the same cube. Add to the brisket, fry, stirring, 4-5 minutes. During this time, the fillet is already ready. Mix with seasonings and spices, with boiled potatoes. Lightly fry finely chopped onion and garlic. Add to the meat with potatoes - the filling for the pie is ready.

Thawed puff pastry (1 sheet of 500 g or 2 sheets of 250 g each) is lightly rolled with a rolling pin, cut lengthwise into 2 long even parts. Spread half of the filling on each in the middle, lift and pinch the edges carefully.

We got 2 long "sausages", we turn each one with a snail. If there are 4 sausages, we still make 2 snails, in the process of folding, attaching a second to one sausage. Before planting in the oven, grease the pies with whipped yolk or just cream, milk.

We bake snail pies for 25-30 minutes at 200 °. Lubricate the finished pies - although this is not necessary - with a piece of butter and cover with a towel for 10-12 minutes. Cut and serve.

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Pie "Snail" with meat filling

Ingredients for the snail pie:

Puff pastry - 500 gr. (yeast-free)
Minced meat - 300 gr. (I have pork + beef)
Onion - 1 pc.
Cheese - 100 gr. (I have solid Dutch)
Greenery
Ground black pepper
Sesame
Egg for greasing the pie

How to make a puff pastry snail pie:

Now lay out our snail-shaped cake on baking paper (do not spread too tightly). Brush the top of the pie with egg and sprinkle with sesame seeds.

Bake in preheated to 180 gr. oven for about 25-30 minutes until golden brown.

Hearty and delicious puff pastry "Snail" with meat filling is ready! :whistle:

For viewing, I offer a video recipe for making puff snail pie with cheese from the Simple Recipes channel

laskovaya-mama.ru

Snail with meat - recipe.

VLADIMIR

Cooking time: 50 min.

Servings: 4

Ingredients

Yeast dough, sourdough - 500 gr.
Homemade minced meat with onions - 500 gr.
Chicken egg (this is important) - 2 pcs.
Sesame seeds - 50 gr.
Thyme seeds - 50 g
Mayonnaise - 2 tbsp.

How to cook

1. Divide the dough into the required number of pieces, in order to make it easier to roll out, then roll it into a thin LONG strip 10 cm wide

2. Add thyme seeds to the minced meat, knead and spread the minced meat with a thin layer on the dough.

3. We roll the dough with minced meat into a tube.

4. We turn the tube into a snail, put it in a mold,

5. Then we repeat the procedure, only now we twist the finished tube around the already finished snail and so on until you get bored :) just kidding, it all depends on your shape, the last snail should rest against the edges of the mold. (I have a silicone mold 22 cm)

7. Let stand for 10 minutes so that the dough rises and the filling is absorbed into our cake and send to the oven for 30 minutes at 180 C

PS The pie is very good both hot and cold as a snack.

Recipe: Snail with meat, how to cook quickly and tasty at home

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Layer cake "Snail" with minced meat

Minced meat - 400 g

Black ground pepper - to taste

Cooking process

Puff pie “Snail” with meat is an incredibly tasty and juicy dish, your family and friends will be happy to taste it with a cup of aromatic tea, as well as with various sauces. An insane variety of options for making pies will help you choose the one that you like, but in this recipe we will consider the option of creating pastries from puff yeast-free dough and minced meat - it is very similar to the Abkhazian achma with meat.

You can replace minced meat with suluguni cheese or ricotta, cottage cheese or cheese (feta) - it all depends on your desire. Thanks to today's technology, the dough can be purchased at an affordable price in any store or supermarket, as well as minced meat. Remember that ground beef or lamb will allow you to create a more flavorful dish! So, prepare all the necessary ingredients and start cooking!

Defrost puff pastry without yeast at room temperature, as it is sold frozen, and roll out a wide rectangular layer from it. The thinner your rolled layer is, the faster the cake itself will bake. We cut the layer into narrow long ribbons 10 cm wide.

Lay out in the middle of each tape a long strip of minced meat. Minced meat already contains finely chopped onions, salt and ground black pepper. If your minced meat is not created, then be sure to add the listed ingredients to it.

Roll each strip of dough into a roll so that the minced meat remains in its middle. Lubricate the form with vegetable oil and put the rolls of dough with the filling in it in a circle.

Lubricate our pie blank with yolk. Place in a preheated oven for 40-50 minutes at 200C. We will monitor the surface of the baking, if necessary, cover it with foil.

Puff pie "Snail" with minced meat is ready. Remove from oven and let cool slightly, then transfer to a serving dish.

Cut into portioned pieces, the middle of the pie is unusually appetizing, and what aroma hovers in the kitchen - your family will definitely run to it, so do not forget to put a kettle on the stove to create tea!

www.iamcook.ru

Puff pastry snails with meat filling

No matter how much we all would like to have tasty and fresh food on our table with a wave of a magic wand or with the help of a tablecloth, but, alas, this happens only in fairy tales. Like it or not, you still have to spend most of your life in the kitchen in order to cook something edible, and preferably tasty, while spending as little time and effort as possible. Therefore, it would not hurt every housewife to have a notebook with simple quick recipes at hand. For example, we suggest adding such a dish as puff pastry snails with meat filling to it. It is prepared quite quickly and without any tricks. Any savvy housewife, if she doesn’t know how to make puff pastry herself, then stores at least one store-bought package in the freezer. Ready minced meat is also probably in the storerooms of many. It remains only to get everything in advance, defrost and quickly prepare such a simple dish. We assure you, the result will definitely please you. Such snails can easily be served as an appetizer for a festive feast or taken on a trip for a snack, cooked for dinner or served with tea. Moreover, the filling can be anything (mushrooms or vegetables, jam or jam) - this is already a matter of fantasy.

Ingredients:

ready-made (seasoned with onions and spices) minced meat - 600 grams;
puff yeast dough - 500 grams;
mayonnaise - 60 grams;
tomato paste - 15 grams;
cheese "Russian" and sausage - a total of 150 grams .;
vegetable oil - 30 ml;
1 chicken egg.
You will also need literally a handful of flour to dust the table when rolling out the dough.

The cooking time is 60 minutes.
Servings Per Container: 20 puff snails.

How to cook snails from puff pastry with meat:

We spread the minced meat in a pan, knead (it is most convenient to do this with a fork) and fry (rather, stew) until tender, adding oil and a little water. Let it cool down on the table.

In the meantime, turn on the oven and leave to warm up to 200 ° C. Grind all the cheese with a large-mesh grater and mix.

Dust the table with flour and roll out half of the dough into a thin (2mm) rectangular layer. Immediately grease it with a mixture of tomato paste and mayonnaise.

Lay out the minced meat (half) in an even layer.

Sprinkle with cheese on top.

Gently wrap in a roll and cut into pieces 1.5 to 2 cm wide.

We do the same manipulations with the second part of the dough and the remaining filling.

Put the sliced \u200b\u200bpieces on a baking sheet with a cut up (we cover it, of course, with a silicone mat or parchment) and grease with a well-beaten egg. We send a baking sheet with blanks to the oven for 30 minutes.

We take out the ruddy and fragrant puff snails with meat filling from the oven, put them on a dish, previously covered with napkins (so that the pastry does not get wet from the dishes) and serve it to the table still hot, so to speak, from the heat, from the heat.

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