We put a small saucepan on the burner for boiling potatoes. Quickly peel a couple of potatoes, rinse, and cut into small cubes, up to 10 mm. Cook until cooked, not forgetting to salt, drain the water.

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

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

We got 2 long "sausages", we roll each one with a snail. If there are 4 sausages, we still make 2 snails, attaching a second one to one sausage during the folding process. 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 °. Grease the finished pies - although this is not necessary - with a piece of butter and cover with a towel for 10-12 minutes. Chop and serve.

povarixa.ru

Snail pie with meat filling

Ingredients for Snail Pie:

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

How to make a puff pastry snail pie:

Pass the meat and onions through a meat grinder, add grated cheese, chopped herbs, season, you can salt to taste, but I didn't salt it, the cheese is already salty. Defrost the puff pastry, roll it 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.

Now we will place our snail-shaped pie on baking paper (not too tightly). Brush the top of the pie with an egg and sprinkle with sesame seeds.

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

Hearty and delicious snail puff pie with meat filling is ready! : whistle:

For viewing I offer a video recipe for making a 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, sponge - 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 tablespoons

How to cook

1. Divide the dough by 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. Roll 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 finished snail and so on until we get bored :) just kidding, it all depends on your shape, the last snail should rest against the edges of the shape. (I have a 22 cm silicone mold)

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

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

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

www.koolinar.ru

Snail puff pastry with minced meat

Minced meat - 400 g

Ground black pepper - to taste

Cooking process

Puff pastry "Snail" with meat is an incredibly tasty and juicy dish; your family and friends will taste it with pleasure both with a cup of aromatic tea and with various sauces. An insane variety of options for making pies will help you choose the one that suits your taste, but in this recipe we will consider the option of creating baked goods from puff yeast-free dough and minced meat - it is very similar to the Abkhazian achma with meat.

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

Defrost puff yeast-free dough at room temperature, since 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 long narrow ribbons 10 cm wide.

Place a long strip of minced meat in the middle of each tape. The minced meat already contains finely chopped onions, salt and ground black pepper. If your mince has not been created, then be sure to add the listed ingredients to it.

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

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

Snail puff pie with minced meat is ready. Take it out of the oven and let it cool slightly, then transfer it to a dish.

We will cut into portions, the middle of the pie is unusually appetizing, and what aroma hovers in the kitchen - your family will certainly come running 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 want delicious and fresh food on our table to be provided with a wave of a magic wand or with the help of a self-assembled tablecloth, but, alas, this happens only in fairy tales. Whatever one may say, 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 a dish such as puff pastry snails with meat filling. It is prepared quickly enough and without any wisdom. If any savvy housewife does not know how to make puff pastry herself, then she keeps at least one package of the store in the freezer. Ready-made minced meat is probably also available in many storerooms. It remains only to get everything in advance, defrost and quickly prepare such a simple dish. We assure you that the result will definitely please you. Such snails can easily be put 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 a matter of imagination.

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 Flaky Snails.

How to make snails from puff pastry with meat:

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

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

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

We spread the minced meat in an even layer (half).

Sprinkle with cheese on top.

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

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

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

We take out the rosy and fragrant puff snails with meat filling from the oven, transfer them to a dish previously covered with napkins (so that the baked goods do not get wet from the dishes) and serve them still hot, so to speak, with heat, with heat.

multivarka-recepti.ru

Spanakopita (not sure about the correct transliteration, after all [cn] or [shp] reads Greek spinach? ..) is a traditional Greek pie made from spinach (Captain Obvious on guard!) And filo dough. The pie can also include feta (for regional purists) or feta cheese, chicken eggs, nutmeg, some other soft unleavened cheese (like ricotta) or non-acidic cottage cheese, and even lemon zest. The form is also variable. Spanakopita is often made, in the base of which they put about five sheets of filo, oiled, and cover the filling with the same "layer" of filo on top.
The version with a pie rolled up with a snail seems to me prettier from a purely utilitarian point of view: when you cut a snail, the filling, regardless of the size of the piece, does not fall out or squeeze out, it is convenient to serve. But with a large or very large cake, slight difficulties may arise in this regard, especially if the piece is from the middle and it does not have sides. However, many are inclined to think that there is more fuss with the snail form. And here are the pipes.

For the cake:
Six standard filo sheets *
Quarter cup (4 tablespoons approximately) olive oil
400 grams frozen minced spinach
½ teaspoon grated nutmeg
1 chicken egg of the selected category (or a couple of the second category)
60 grams of brine cheese (feta or feta cheese)
40 grams of soft unleavened cheese of your choice
1 large onion
Salt
Freshly ground black pepper
Optional:
2-3 tablespoons of aged hard cheese grated on a fine grater.
A bunch of green onions or chives
Fresh or dried dill
Caraway
From utensils: a frying pan, a heat-resistant form, baking paper (if you don't want difficulties later, you want to avoid excess oil, or if you are not quite sure about the non-stick properties of what you bake in), silicone or any other soft brush that does not leave pile, large bowl for mixing the filling.
* An important and slightly spiteful note:
No, you do not need to change the filo for puff pastry, unless in case extreme necessity. You get something like a honey cake with puff pastry or a napoleon with a biscuit. That is, it may be tasty to eat, but Spanakopita is still a little about something else.
Filo in Moscow, by the way, can now be bought even in the freezer department in Ashan, a widespread chain supermarket with a bird on a red logo. For 120 rubles or something.
And now an appeal to especially economical and zealous hostesses. Think: a pack of the simplest low-grade puff pastry will cost 40-50 rubles, and it will be enough for you for one pie. Scanty. In a 500-gram package of filo dough, there are about 18 sheets, that is, for three full-fledged pies. And most importantly, as a bonus to the low-grade puff, you will get extra calories from the large amount of dubious origin margarine in the base of the dough. In the case of filo, only water and flour are included. And you choose the oil yourself. And its quantity too.
I hope you have convinced me.
So. Now the oven is at 170 degrees, eggs, curd cheese from the refrigerator, remove the spinach from the freezer, release from the packaging, leave in a colander in the sink to get bored.
It is better to get Filo to defrost on the table in 3 hours, freeing it from the cardboard packaging, but leaving it in plastic. The leftovers lie perfectly in the refrigerator for about a week, they make not only Greek pies, but also wonderful baklava and even lightning strudels. The main thing is to wrap it very tightly in foil or pack the dough in bags, because the only enemy of filo is drying out.

Process
Place a skillet over medium heat. As it warms up (3-5 minutes), pour in one tablespoon of oil, leave it to heat. Meanwhile, peel the onion and chop finely. Onions must be delicately sautéed until lightly caramelized and soft. To speed up the process, it would be good to salt onions: salt will help excess liquid leave the vegetable faster, the crust will appear faster, and you will save a little gas or electricity.

Add well-squeezed defrosted spinach to the conditioned onion, heat together, remove from heat, transfer to a bowl and let cool slightly. If more liquid is released, squeeze with a spoon or with your hands and drain. Not needed at all.

Add to the filling in a bowl, for example, mashed feta, an egg shaken with the same fork, nutmeg, non-acidic cottage cheese or soft cheese, salt and pepper. Gently with salt: firstly, you salted the onions, and secondly, you salted the cheese.
At the same stage, you can add fresh chopped or dried greens like onions or dill to the filling to taste, and for fans, you can also recommend adding the zest from a quarter of a small lemon, removed with a fine grater. The zest adds funny fresh notes, and also helps, like nutmeg, completely overlap the taste of the egg and modify the taste of all curd and cheese that is in the spanakopit, if you are cool with them in baking. In fairness, it is worth noting that there is only one egg here, and in the finished product you will most likely not feel it.

Now the dough. Free up the largest table in the kitchen. Expand the filo, separate 6 sheets from the general pack (it’s not scary if it breaks several in the process), immediately cover the sheets with a film or a damp towel, and pack the pack hermetically. Lay out three sheets with the long side along the countertop so that the edges overlap (4 centimeters is enough). This will make a long strip of dough. Now quickly and briskly grease the sheets with half of the remaining oil with a brush, the allowances can also be "glued". Lay the other three sheets on top in the same way and repeat the operation with oil. Those that you could have torn in the process are best laid out in a second layer, of course. The finish line.

Lay out the entire filling in a thin strip along the long side, which you got along the tabletop, stepping back a couple of centimeters from the edge. Roll up the roll. Try to act quickly so you don't dry out. As a result, you will have a plump and long sausage, in the center of which is the filling. Press one tail of the sausage with your finger, and start twisting the other loosely around the fixed tail. You will get a snail. It will be quite transportable, especially if you use a wide spatula to pry it off, and then you can carry it on your hands without problems.

Transfer the finished Spanakopita to a form lined with paper as desired. Now loosen the snail rings a little and press lightly on the spanakopita with your hand on top so that the whole story flattens a little and resembles the famous cinnamon and custard flat buns. Also snails, yes. When the shape of the cake suits you, you can grease it with a little butter on top, tuck the loose tail again for order, and put in the oven. Just make sure that the spanakopita links touch each other, so that the cake comes out all the same.

Bake for about 35-40 minutes, depending on your oven. It is possible with convection for the last 10 minutes to heighten the crunch and lace texture. Once the Spanakopita is golden brown, the cake is ready. Get out of the oven and let it rest for about 5 minutes. Cold, by the way, is also great.


Now a little more about variations. In principle, Spanakopita can be a good choice even for vegans and fasting people on the days when vegetable oil can be eaten. In both cases, only sautéed onions and spinach, as well as salt, pepper and nutmeg, should be put in the filling. It will still be delicious. By and large, you can do without an egg in a filling for non-strict vegetarians, just then you need to be very careful and squeeze the spinach with all your might. And also let the brine cheese lie in gauze in the refrigerator for a day (you can under oppression), so that, in fact, there is as little brine left in it. And the filo stretched dough is prepared quite cheerfully at home. But more about that another time.

Unfortunately, it is not known who exactly came up with the idea of \u200b\u200bwrapping a pie in the form of a snail. But, we can assume that it was someone from the Mediterranean, because snail pies are widespread in Greece.

The benefits of the pie

Pies are generally very useful because they are very tasty. True, they are useful not for the figure, but for our taste buds. However, if you do not overuse pies and choose a healthy filling (as we do today, for example), then there will be no problems.

Ingredients

Dough 1:

• 200 g butter
• 2/3 cup flour

Dough 2:

• 1 egg
• water is cold
• 2 cups of flour
• ¼ h. L. vinegar
• a pinch of salt

Filling:

• 500 g cottage cheese
• 4 tbsp. l. Sahara
• 2 eggs (1 for greasing)

Cooking snail pie

1. So, first we will make dough # 1. To do this, place 2/3 cup of flour, as indicated, in a deep bowl or in a blender, which will significantly speed up and simplify the process.
2. Next, take cold butter (very cold, from the refrigerator), cut it into small pieces and place in a bowl of flour.

   

3. Using a knife (or a knife attachment, if using a blender), chop the butter and flour into crumbs. It is very important here that there are no lumps, then the dough will then be distributed more evenly in dough # 2.

   

4. We do not knead the dough, but simply collect it in the palm of your hand, form something like a ball (a bun, if you like), wrap it in plastic wrap and send it to the refrigerator so that it does not melt.

   

5. Now let's start making dough # 2. Pour flour into a deep bowl, add salt and vinegar.

   

6. Beat the egg separately.

   

7. Add water at room temperature to the egg so that the mixture turns out to be 2/3 cup. Mix the egg with water.

   

8. Pour the egg and water into the flour.

   

9. Knead the dough. First you can work with a spoon, then take out the dough and put it on a floured surface and knead well. You can add a little more flour if necessary. The dough should be very soft and pliable, but not sticky to your hands.

   

10. We roll out the dough into a rectangle, even if it is very arbitrary, but not too thin so that the dough does not break.

    

11. On the layer of dough No. 2 we put dough No. 1, but not in the center, but approximately as shown in the photo.

    

12. We begin to wrap the dough No. 1 in the "envelope" of the dough No. 2. We begin to wrap from the side where there is less dough, then from the top and bottom, and finally from the side where there is a lot of dough left.

    

13. Here is such an "envelope". Put the dough with the seam down on a plate sprinkled with flour and send it to the refrigerator for 30 minutes. It is important to resist the temptation to place the dough in a plastic wrap or bag - you do not need to do this, at least at this stage, in order to avoid condensation.

    

14. We take out the dough from the refrigerator, roll it out and wrap it again with an "envelope", but without dough # 1, as it successfully connected with dough # 2 during the rolling process. Put the dough in the refrigerator again for 30 minutes and repeat step 12 one more time.

    

15. Now our dough is ready to go. This is how it looks in section. Do you see what beautiful layers are visible? And you will get the same! If you are not going to use the dough right now, but, for example, tomorrow, place it in a food bag and leave it in the refrigerator. You can store it in the freezer, and when you decide to cook something, just take it out and defrost it.

    

16. It's time to prepare the curd filling. This is not easy, but very simple! Place the cottage cheese in a bowl, knead it with a fork and add sugar.

    

17. Add the egg to the curd, mix everything well.

    

18. Next, we will make elements for the snail pie, and these will be tubes with curd filling. First, we divide the dough into 4 parts and roll each of them in the shape of a long rectangle. There is no need to try to achieve perfection, since the edges of the tubes are still held together and during the formation of the dish, the tubes themselves are placed seams down.

    

19. Then put the filling on the dough as shown in the photo.

    

20. We fold each tube, carefully fasten the edges and get such a not painfully cute "snake" or something that looks like an eel. However, this will not affect the appearance of the cake anyway.

    

21. Spread the first tube in a spiral, starting from the center of the form. By the way, it is advisable to cover the form with parchment. Our mold diameter is 24 cm.

    

22. We spread the second tube, wrapping it around the first.

    

23. We do the same with the third tube.

    

24. And the fourth tube, of course, will face the same fate. We got a snail pie, quite decent and even raw, very appetizing.

    

25. Lubricate the cake with a slightly beaten egg and leave for 20 minutes to rise slightly. Of course, it is better to choose a warm place for the location of the pie.

    

26. Now we send the cake to the oven preheated to 180C for 25-30 minutes. It may take more time, so don't yawn and watch your cake carefully.

    

27. Cover the finished and still hot cake with a slightly damp towel and let stand for 10-15 minutes. This is how the snail pie looks like a cutaway.

    

28. And this is how it will look on your plate! Enjoy your meal!

    

So, the puff pastry snail pie is ready! You can come up with a completely different filling to your taste. For example, it can be a snail pie with cherries or spinach. In any case, you already know the basis (dough) and the method of cooking, and you can always find a recipe snail pie with a photo on the HozOboz website.

Many people know Greek cuisine as tasty and healthy, but at the same time, as a rule, upon arriving in Greece, they get lost in the menu of traditional taverns, and it all comes down to the most famous dishes: Greek salad, moussaka, fish, grilled lamb. But Greek, and in particular Cretan cuisine is rich in bright tastes and aromas that will not leave anyone indifferent. Therefore, we are launching a new column in SeeCrete.com Magazine where we will talk about traditional tastes, dishes and recipes.

And we will begin a series of reports on Cretan dishes with one of the strangest, perhaps, but delicious and healthy dishes - fried snails Χοχλιοί Μπουμπουριστοί (hohli buburisti). In order to film the process of preparing this dish, we went to the very center of Crete, to the village of Agia Varvara, where Kostas, the owner of the Drosostalida tavern, located at the southern end of the village, was waiting for us. Costas told and showed how snails are prepared according to the traditional grandmother's recipe.

“I collected snails just a couple of days ago. Someone feeds them with pasta, someone with flour and pasta, and I like to feed them with just flour, so they turn out to be tastier (we will talk about how snails are harvested and make a small farm a little later - ed.). I collect snails from the sides of the box, and those that have stuck to the floor, since those that just lie on the bottom may not be good. "

"It is also important to knock the snail with the handle of a knife, from the dead end of its labyrinth, breaking it a little so that during the cooking process the snail is baked to the end, and then easily leaves its shell."

After all the snails are washed and cleaned, we leave them in water for a couple of minutes, adding salt to it, so that the snails come out of their shells. At this time, we can prepare the pan.

Put the pan on high heat, add a layer of salt. Do not pour oil, salt is poured onto the dry surface of the pan. "Never be afraid to overdo it with salt - the snail will take exactly as much salt as it needs."

We spread the snails with the door down on the frying pan and hear how they begin to emit hissing-whistling sounds. "Of course, we were not taught this at the university, but most of the recipes that I bring to life today I received not at my desk, while studying to be a cook, but in the kitchen of my grandmother, who prepared simple but traditional Cretan and very tasty dishes."

After a couple of minutes, remove the excess salt, holding the snails with your hand, and add olive oil to the pan. Frying is in full swing, filling the kitchen with a pleasant aroma and the whistling of snails.

"When the snails stop crying, their time has come - said my grandmother." - Kostas is already holding a bottle of grape vinegar in his hand, and a lid is prepared next to the frying pan.

“Many people also add a sprig of rosemary. Want to add? I just like the pure taste of the product, not mixed with the aromas of spices. Therefore, in such simple dishes I try to avoid adding herbs, but I use them, of course, when the recipe for a successful taste requires it. " When the sounds begin to subside, set the fire to maximum and after half a minute we extinguish the snails with vinegar, immediately closing the pan with a lid to avoid a fire.

After the smoke has cleared, the snails are ready.

The whole process of frying the snails took no more than 10 minutes. We set the table, pour wine into glasses and take a couple more shots to show how to get the snails out of their houses.

Enjoy your meal!

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Servings: 12
What do you need:
sifted wheat flour
500 g
raisins
1 glass
lemon zest
1 lemon
sugar
4 tbsp. l.
salt
pinch
instant yeast
1 tbsp
egg
2 pcs.
butter
50 g
sugar and cinnamon for sprinkling
taste
bakery products