Recipe: Snail pies step by step with pictures | Handy.Recipes

Snail pies

Cooked Snail Cakes

Time to cook: 120 minutes

Total Servings: 4

Nutritional Value

Why are they fast?? The dough is yeast dough, unleavened, overnight, and it cooks so fast. The molding is the easiest, and the result are such delicious, tender, flaky, slightly crispy snail pies. The filling is to your taste, sweet and unsweetened. I give you two fillings with cabbage and sweet with cottage cheese.

Author of the recipe

Ingredients for crispy snail pies:

For the dough

  • Wheat flour / Flour (+1 tablespoon for the dust) - 220 g
  • Yeast (b/g, fast-acting, Dr.Oetker) - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Water (room t) - 160 ml
  • Sugar - 1 teaspoon
  • Vegetable oil - 0,5 tablespoon
  • Butter - 60 g
  • Sesame (optional) - 2 teaspoon
  • Egg yolk (to grease the patties) - 1 pc

Stuffing with cabbage

  • White cabbage / Cabbage - 200 g
  • Carrots - 1 pc
  • Vegetable oil - 2 tablespoon
  • Chicken egg (boiled) - 2 pcs
  • Black pepper (ground) - to taste
  • Salt - to taste

Filling with jam and cottage cheese

  • Cottage cheese - 200 g
  • Jam - 100 g
  • Egg white - 1 pc
  • Vanilla sugar (Dr.Oetker) - 1 sachet.

How to cook quick snail pies step by step with photos

1. Make unbleached dough. Mix sieved flour with Dr.Oetker, sugar and salt. Optionally add a pinch of vanilla. With sweet fillings, it is advisable to add vanilla sugar.

2. Pour water into a large bowl and add flour mixture 1 at a time. After each addition, knead the dough. You may need between 220-230 grams of flour. The dough should be soft, smooth and not sticky on your hands. The weight of my dough is 340 grams.

3. Pour 0.5 tablespoons of vegetable oil into a bowl and twist the dough together. Cover the bowl with clingfilm or plastic wrap and put it in the fridge. I made the dough in the evening, and in the morning I cut it and baked it.

The next day take the dough out of the fridge and put it aside. Do not take off the film so the dough does not get crusted over. 4. Let's prepare the filling with the cabbage. My stuffing is the easiest. Cut the cabbage into small shavings and grate with a little salt until the juice starts to run out.

5. Add peeled and grated carrots to the cabbage. Stew the vegetables in vegetable oil until tender with salt and pepper. Do not overcook cabbage on stove and do not bring it to the consistency of mush.

6. Add boiled eggs, peeled and grated on a coarse grater, to the cooked cabbage. The filling is ready!

7. Remove the foil from the bowl with the dough. The dough has doubled in size in the fridge. So the yeast Dr.Oetker, they didn't let me down.

8. Divide the dough into 8 pieces, ~ 40 grams each. Shape into balls.

9. Roll out each ball into a circle, F=10 cm. It does not have to be perfect. т. е. . Grease 4 circles with melted butter. The hardest part of this recipe is rolling out these little circles (f 10 cm) and preferably not dusting the countertop.

10. Then place 4 ungreased circles on 4 oiled circles. Cover the circles with clingfilm or a dry towel and let the dough soak in oil for about 10 minutes and expand slightly.

11. Dust the countertop with flour. Take one double circle at a time and gently roll out the dough very thinly, F = 30 cm. The oil-soaked dough is very easy to roll out, the main thing is not to tear the circle. Grease the circle with melted butter and put 1/4 of the stuffing.

12. Roll up the dough and twist it a little, like a spiral, just a little. If you tear the dough in the middle of the circle when rolling it out, tear off a piece of dough from the edge, smear it with butter or egg yolk, and "and seal it with a rolling pin" hole with a rolling pin.

13. Shape a snail.

14. Hide the tip of the dough under the snail.

15. Line a baking tray with baking paper and grease it with butter (oil or butter). Lay the pastry on the paper, brush with melted butter and place in an oven at oven temperature of 40° C for 15-20 minutes or until the snails have doubled in size.

16. Change oven to 200 C. Butter the snails again and place in the oven until the patties are ready, about 20 minutes. Then grease the patties with whipped egg yolk, sprinkle with sesame seeds and bake in the oven until golden brown.

Stuffing sweet with cottage cheese. Rub dry cottage cheese through a sieve. Add jam, Dr.Oetker and a small egg white. Brush the dough with melted butter, then put the sweet curd mass and roll up. Coat the sweet cakes with whisked egg yolk after they have proofed. Enjoy your tea time! The most important thing in this recipe is not to let the yeast down. If you are not sure about yeast, prepare yeast mixture: 1 teaspoon - yeast, 1 teaspoon - sugar, 1 tablepoon of flour and 50 ml of water. Mix and give time for a foam cap to form. Then knead the dough, adding the liquid ingredients first and then the dry ingredients.

Nutritional Value:

Whole Dish:
2391.1 Calories
85.2 g
110.9 g
287.8 g
Per Serving:
597.8 Calories
21.3 g
27.7 g
72 g
191.3 Calories
6.8 g
8.9 g
23 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Sugar, Butter, Water, Vegetable, Cabbage, Smooth, Sesame, Cheese, Crunchy, Yeast, Egg Yolk, Baking, Jam, Vanilla sugar, Soft, Carrot, Cakes, Egg White, Dough

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