Beef pastry snails (fleischnacka

• Meat

  • 250 g Beef

• Refrigerated

  • 4 Egg

• Canned Goods

  • 1/2 kg Reserved pot-au-feu

• Baking & Spices

  • 1 Mince filling
  • 1 Pasta dough
  • 1 Pepper
  • 100 g Plain flour
  • 10 g Salt
  • 400 g Semolina

• Dairy

  • 200 g Butter

• Deli

  • 1 Green salad

Found on nonnascooking.com

Description

Directions

• To prepare the mince filling, separate the pot-au-feu meat and vegetables from the stock. Set the stock aside. In a bowl, combine the minced beef and pot-au-feu meat and vegetables. Add the eggs, season with pepper and use hands to combine well.
• To make the pasta dough, combine semolina and flour in a large bowl. Add 2 eggs and salt, and stir until elastic. Rest for 45 minutes.
• Preheat oven to 200°C. Turn out dough onto a floured work surface. Press down dough and roll into a large, 20 cm x 30 cm, 2 mm-thick rectangle shape.
• Spread mince filling evenly over pastry to the edges, leaving a 5-7 cm border of pastry at the base, to fold and seal when rolling. Using the back of a tablespoon, smooth the meat until flat.
• Brush the pastry border with water, then starting from the opposite end, pull and roll the pastry to form a firm and tight log.
• Cut the log into 2 cm pieces, transferring to a floured surface to prevent it sticking as you work.
• Heat butter in a frying pan over medium heat, until lightly bubbling. Fill pan with pastry snails and cook for 4-5 minutes each side or until browned. Transfer pastry snails to a baking dish and cover with reserved pot-au-feu stock. Bake for 30 minutes or until golden brown. Serve with salad.