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 °. Ready pies lubricate - although this is not necessary - with a piece butter and cover with a towel for 10-12 minutes. Cut and serve.
povarixa.ru
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
- Black ground 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.
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 layer cake "Snail" with meat stuffing 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 Silicone molds 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
www.koolinar.ru
Layer cake "Snail" with minced meat
Minced meat - 400 g
Black ground pepper - to taste
Cooking process
Layered cake“Snail” with meat is an incredibly tasty and juicy dish, your relatives and friends will be happy to taste it with a cup fragrant tea and 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 puff pastries yeast-free dough and minced meat - it is very similar to the Abkhaz 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, dough can be purchased at an affordable price in any store or supermarket, as well as chopped meat. Remember that ground beef or lamb will allow you to create more fragrant dish! So let's get everything ready. necessary ingredients and let's start cooking!
puff without yeast dough thaw at room temperature, as it is sold frozen, and roll it out into a wide rectangular layer. 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 vegetable oil and lay out in it rolls of dough with filling 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, preferably tasty, while spending as little time and effort as possible. Therefore, it would not hurt every housewife to have a notebook with simple recipes"on the hastily". 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 stuffing 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. Lubricate it immediately 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.
Ruddy and fragrant puff snails with the meat filling, take it out of the oven, transfer it to a dish, previously covered with napkins (so that the pastry does not get wet from the dishes) and serve it to the table while still hot, so to speak, from the heat, from the heat.
multivarka-recepti.ru
Spanakopita (not sure about the correct transliteration, after all [sp] or [shp] reads Greek spinach?..) is a traditional Greek pie made with spinach (Captain Obvious on Guard!) and filo pastry. The pie can also include feta (for regional purists) or 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. Often they make spanakopita, in the base of which they put about five sheets of phyllo, oiled, and cover the filling with the same “layer” of phyllo on top.
The option with a snail-rolled pie 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 it. But with a large or very large pie, there may be slight difficulties in this regard, especially if a piece is from the middle and it has no sides. However, many are inclined to believe that there is more fuss with the snail form. And here are the dummies.
For the pie:
Six standard filo sheets*
1/4 cup (approximately 4 tablespoons) olive oil
400 grams frozen chopped spinach
½ teaspoon grated nutmeg
1 egg selected category (or a couple of the second category)
60 grams of pickled cheese (feta or brynza)
40 grams of soft unleavened cheese of your choice
1 large head of onion
Salt
Black freshly ground pepper
Optional:
2-3 tablespoons of grated 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 completely sure about the non-stick properties of what you are baking in), silicone or any other soft brush that does not leave pile, a large bowl for mixing the filling.
* Important and slightly nasty note:
No, don't change filo for puff pastry unless you need extreme
need. You get something like a honey cake with puff pastry or Napoleon with a biscuit. That is, it can be tasty to eat, but spanakopita is still a little about something else.
Philo in Moscow, by the way, can now be bought even in the freezing department in Auchan, a common chain supermarket with a bird on the red logo. For 120 rubles or something, a package.
And now an appeal to especially economical and diligent hostesses. Think about it: a pack of the simplest low-grade puff pastry will cost 40-50 rubles, and it will be enough for you for one pie. Kutsy. 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 base puff, you will get extra calories from a large amount of dubious margarine origin in the base of the dough. In the case of phyllo, only water and flour are included. And the oil is your choice. And so is his quantity.
Hope I convinced you.
So. Now the oven is at 170 degrees, eggs, cottage cheese from the refrigerator, remove the spinach from the freezer, free from packaging, leave it in a colander in the sink to be bored.
It’s better to get filo in 3 hours to defrost on the table, freeing it from the cardboard packaging, but leaving it in plastic. The leftovers are great in the refrigerator for about a week, they make not only Greek pies, but also excellent baklava and even lightning-fast strudel. The main thing is to wrap the dough 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. Once warmed up (3-5 minutes), pour one tablespoon of oil, leave it to heat up. Meanwhile, peel the head of the onion and finely chop it. Onions should be delicately fried until lightly caramelized and soft. To speed up the process, onions would be good to salt: salt will help the excess liquid leave the vegetable faster, the crust will appear faster, and you will save some gas or electricity.
To the onion, brought to the condition, add well-squeezed thawed spinach, heat together, remove from heat, transfer to a bowl and let cool slightly. If more liquid is released, squeeze with a spoon or hands and drain. Not needed at all.
To the filling in a bowl, add feta mashed, for example, with a fork, an egg shaken with the same fork, nutmeg, non-acidic cottage cheese or soft cheese, salt and pepper. Be careful with salt: firstly, you salted the onion, and secondly, there is pickled cheese in the composition.
At the same stage, fresh chopped or dried herbs like onion or dill can be added to the filling to taste, and for lovers, it can be recommended to add zest from a quarter of a small lemon, removed with a fine grater. The zest adds a fun fresh note, and it also helps, like nutmeg, to completely cover the taste of the egg and modify the taste of all the cottage cheese and cheese that is in spanakopite, if you are cool about them in baking. In fairness, it is worth noting that there is only one egg here and in the finished product you most likely will not feel it.
Now the dough. Empty the largest table in the kitchen. Unfold the phyllo, separate 6 sheets from the common pack (it's okay if several break in the process), immediately cover the sheets with foil or a damp towel, and pack the pack hermetically. Lay out the long side along the countertop three sheets so that the edges overlap (4 centimeters is enough). You will get a long strip of dough. Now quickly and quickly brush the sheets with half of the remaining oil with a brush, you can also “glue” the allowances. From above, spread the other three sheets in the same way and repeat the operation with oil. Those that you could tear in the process, it is better to lay out the second layer, of course. Finish line.
Lay out the entire filling in a thin strip along the long side that you have turned out along the countertop, stepping back a couple of centimeters from the edge. Roll up the roll. Try to act quickly so as not to dry out. As a result, you will get a well-fed 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. 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 any problems.
Transfer the finished spanakopita to a mold lined with paper if desired. Now loosen the snail rings a little and press the spanakopita lightly with your hand from above so that the whole story flattens a little and begins to resemble the famous cinnamon flat buns and custard. Also snails, yes. When the shape of the cake suits you, you can grease it on top with a little oil, tuck in the free tail again for order, and put it in the oven. Just make sure that the spanakopity links are in contact with each other so that the cake comes out after all.
Bake for approximately 35-40 minutes, depending on your oven. Can be convectioned for the last 10 minutes for extra crunch and lacy texture. As soon as spanakopita becomes rosy, the cake is ready. Take it out of the oven and let it rest for about 5 minutes. By the way, it is also excellent cold. 
Now a little more about variations. In principle, spanakopita can become good choice even for vegans and fasting people on 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, in the filling for non-strict vegetarians, you can do without an egg, just then you need to be very careful and squeeze the spinach with all your might. And also let the pickled 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 as possible. And filo pastry is quite cheerfully prepared at home. But more on that another time.
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 delicious recipe pirogue - 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!
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.
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:
Bon Appetit!
For viewing, I offer a video recipe for making puff snail pie with cheese from the Simple Recipes channel
Layer cake "Snail" with meat is an incredibly tasty and juicy dish, your family and friends will be happy to taste it with a cup of fragrant tea or 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!
Puff yeast-free dough thaw at room temperature, as it is sold frozen, and roll it out into a wide rectangular layer. 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 extremely appetizing, and what aroma hovers in the kitchen - your relatives will definitely run to it, so do not forget to put a kettle on the stove to create tea!
Happy you!
Who exactly came up with the idea of wrapping a pie in the form of a snail, unfortunately, is not known. But, we can assume that it was someone from the Mediterranean, because snail pies are widespread in Greece.
Benefits of Pie
Pies are generally very useful, because they are very tasty. True, they are not useful for the figure, but for our taste buds. However, if you do not abuse pies and choose a healthy filling (like 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 tsp vinegar
- a pinch of salt
Filling:
- 500 g cottage cheese
- 4 tbsp. l. Sahara
- 2 eggs (1 for greasing)
Cooking snail pie
- So, first we will prepare the dough number 1. To do this, 2/3 cup of flour, as indicated, is placed in a deep bowl or in a blender, which will significantly speed up and simplify the process.
- Next, we take cold butter (very cold, from the refrigerator), cut it into small pieces and place it in a bowl with flour.
- Using a knife (or a knife attachment if using a blender), chop the butter with flour into crumbs. It is very important here that there are no lumps, then the dough will then be distributed more evenly in test No. 2.
- We do not knead the dough, but simply collect it in the palm of our hand, form something like a ball (kolobok, if you like), wrap it in cling film and send it to the refrigerator so that it does not melt.
- Now let's start preparing test number 2. Pour flour into a deep bowl, add salt and vinegar.
- Separately, lightly beat the egg.
- Add water to the egg room temperature so that the mixture is 2/3 cup. Mix the egg with water.
- Pour the egg with water into the flour.
- Knead the dough. First you can work with a spoon, then take out the dough and put it on a floured surface and knead it well. You can add a little more flour if needed. The dough should be very soft and plastic, but not sticky to your hands.
- We roll out the dough into a rectangle, even if it is very conditional, but not too thin so that the dough does not tear.
- On the layer of dough No. 2 we put dough No. 1, but not in the center, but approximately as shown in the photo.
- We begin to wrap dough No. 1 in an “envelope” from dough No. 2. We start wrapping from the side where less dough, then top and bottom, and finally, on the side where there is a lot of dough left.
- This is what the "envelope" looks like. Place the dough seam side down on a floured plate and place in the fridge for 30 minutes. Here it is important to resist the temptation to place the dough in cling film or a bag - this is not necessary, at least at this stage, in order to avoid condensation.
- We take the dough out of the refrigerator, roll it out and wrap it again with an “envelope”, but without dough No. 1, since it was successfully connected with dough No. 2 during the rolling process. Place the dough in the refrigerator again for 30 minutes and repeat step 12 one more time.
- Now our dough is ready to work. This is what it looks like cutaway. See what beautiful layers are visible? And you will get the same! If the dough is not going to be used 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.
- It's time to prepare the curd filling. This is not easy, but very simple! Put the cottage cheese in a bowl, knead it with a fork and add sugar.
- Add the egg to the curd, mix everything well.
- Next, we will make elements for the snail pie, and these will be tubes with curd filling. First, divide the dough into 4 parts and roll each of them into a long rectangle. There is no need to try to achieve perfection, since the edges of the tubes are still fastened together and during the formation of the dish, the tubes themselves are placed with the seams down.
- Then spread the filling on the dough as shown in the photo.
- We fold each tube, carefully fasten the edges and get such a not painfully cute “snake” or something resembling an eel. However, on appearance This pie doesn't really matter anyway.
- We lay out the first tube in a spiral, starting from the center of the form. By the way, it is desirable to cover the form with parchment. Our mold diameter is 24 cm.
- We lay out the second tube, wrapping it around the first.
- We do the same with the third tube.
- And the fourth tube, of course, expects the same fate. We got a snail pie, quite decent and even raw, very appetizing.
- Brush the pie with a lightly beaten egg and let it rise for 20 minutes. Of course, it is better to choose a warm place for the location of the pie.
- Now we send the cake to the oven preheated to 180C for 25-30 minutes. It may take more time, then do not yawn and carefully look at your pie.
- 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 in a section.
- And this is how it will look on your plate! Bon Appetit!
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 base (dough) and the cooking method, and you can always find a snail pie recipe with a photo on the HozOboz website.
