Clean the leek, halve and wash lengthwise, cut into fine half rings. Heat 1 tablespoon of oil in a frying pan. Brown the ham in it. Add leek and fry for 1-2 minutes. Season with pepper. Let it cool down. Let dough rest for about 15 minutes at room temperature
Clean and clean the mushrooms and cut them into slices. Peel and finely chop the onions. Heat 2 tablespoons of oil in a large frying pan. Press the sausage meat in small balls directly from the skin into the hot fat. Fry for approx. 5 minutes, turning until golden brown. Fry the mushrooms in the frying fat. Add half of the onions and fry. Mix the mushrooms with the meatballs, put aside
Roll out the dough. Stir the crème fraîche until smooth, spread on the dough sheet. Season with pepper. Spread the leek mixture on top. Roll up firmly from the long side using the baking paper. Cut into about 16 pieces. Distribute on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes
Arrange on a plate together with the apple and onion vegetables and garnish as desired with apple slices, slices, dill and blossoms. Drain the potatoes, remove the rind from the cheese with the remaining dill and grate coarsely. Heat 1 tablespoon of oil in a large pot. Fry the remaining onions in it. Dust with flour and sauté briefly while stirring. Gradually add stock while stirring. Bring to the boil, simmer for about 5 minutes. Melt processed cheese and grated cheese bit by bit in the soup while stirring. Season to taste with salt and pepper and add.
Wash the chives, dab dry and cut into fine rolls. Arrange soup with mushroom mixture in preheated plates or bowls. Sprinkle with chives. Serve with puff pastry snails
With 8 people: