The filled snail puff pastry recipe is perfect for making something delicious while also recycling leftovers from the fridge. Rustic pastries are generally well-received, and this snail is special. It’s a surprise because it doesn’t reveal what’s inside. The filling is all to be discovered. It can be based on vegetables, cold cuts, and cheeses, whatever you like and more. For my filled puff pastry snail, I used leftovers I had: boiled potatoes and cooked ham. Both I and others were quite satisfied with the final result. Rolling the puff pastry snail was really fun. The beauty of puff pastry is that it allows you to invent lots of great recipes with many different shapes to create. Many new recipes that can also be made at the last minute.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 10.5 oz Potatoes (Boiled)
- 5.3 oz Cooked Ham
- to taste Grana Padano (Grated)
- to taste Fine Salt
- to taste Rosemary (Powdered)
- 1 Egg
- 8 oz Puff Pastry
Tools
- Baking Pan
Preparation
Peel and cook the potatoes for ten to twelve minutes. Mash them with a fork. Place in a bowl and mix with the egg white (save the yolk for brushing the snail), chopped ham, grated Grana Padano, salt, and rosemary.
Cut the rectangular puff pastry into strips lengthwise. Join and seal using a rolling pin. Place the filling in the center and close. Shape into a snail as shown in the image.
Brush with the beaten yolk and bake in a preheated oven at 536°F for about twenty to twenty-five minutes. The rustic stuffed snail recipe is one of the many versions; if desired, the snail can also be filled with vegetables and anything else you have available.
Finally, let it cool for five minutes and enjoy this specialty for dinner.
Rustic Recipe: Filled Puff Pastry Snail
Tip for rustic snail recipe: For “Rustic Recipe: Filled Puff Pastry Snail:” place the puff pastry in the freezer for about fifteen minutes before preparing. This way, it rolls better. ALSO CHECK OUT ON PINTEREST THE CHEF WHO RECOVERS
