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Introduction: Puff pastry snails with ham and cheese are a delightful, savory treat that combines flaky pastry, melted cheese, and tender ham in a bite-sized swirl. Whether you're looking for an easy appetizer, a savory snack, or a fun way to elevate your meal, these snails are the perfect solution. With just a few simple ingredients and a short prep time, you can create a delicious and crowd-pleasing dish that is sure to impress.
Ingredients:
1 sheet of puff pastry (store-bought or homemade)
100g (3.5 oz) of ham, thinly sliced
150g (5 oz) of shredded cheese (Gruyère, cheddar, or mozzarella)
1 egg (for egg wash)
1 tablespoon of Dijon mustard (optional)
A pinch of black pepper (optional)
Fresh parsley or chives for garnish (optional)
Directions:
Preheat the Oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Prepare the Puff Pastry: Roll out the puff pastry sheet on a clean surface. If it’s not already rolled out, you can gently roll it to fit the desired size.
Spread Mustard (Optional): If you’re using Dijon mustard, spread a thin layer over the surface of the puff pastry to add a tangy flavor.
Add Ham and Cheese: Evenly place the slices of ham on the pastry, leaving a small border around the edges. Sprinkle the shredded cheese over the ham, ensuring it covers the surface evenly.
Roll and Slice: Starting from one edge, carefully roll the pastry into a tight log. Once rolled, cut the log into 1-inch (2.5 cm) wide slices.
Egg Wash: Beat the egg and brush it lightly over the tops of each spiral for a golden, glossy finish.
Bake: Place the snails onto the prepared baking tray and bake for 12-15 minutes, or until the pastry is golden and puffed.
Cool and Serve: Let the snails cool for a few minutes before serving.
Serving and Storage Tips:
Serving: Serve these puff pastry snails warm, with a side of your favorite dipping sauce like mustard, aioli, or a tangy barbecue sauce. They make an excellent snack for a party or a quick lunch.
Storage: Leftover snails can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply pop them back in the oven for 5-7 minutes at 180°C (350°F) to restore their crispiness.
Variations:
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