Hearty pumpkin snails with apple
very easy
60 mins
60 mins
Ingredients
- 750 g Hokkaido Pumpkin
- 1 Onion
- 2 (approx. 300 g; e.g. Jonagold) Apples
- 125 g roasted salted macadamia nut kernels
- 2 TABLESPOONS Oil
- 150 g Diced ham
- 7-10 Tbsp salt, pepper
- 2 packs (270 g each) fresh puff pastry (refrigerated shelf)
- 1 can(s) (400 ml) unsweetened coconut milk
- 1 TABLESPOON demerara sugar
Directions
- 1
Wash the pumpkin, quarter it and remove the seeds. Cut the flesh and skin into thin slices and dice finely. Peel and finely dice the onion. Wash apples, quarter them and remove seeds, also dice finely.
- 2
Roast the nuts in a large pan without fat, remove. Heat the oil in the pan. Fry the pumpkin and diced ham for 3-4 minutes. Add apples and onion, continue to steam for about 3 minutes. Season with salt and pepper.
- 3
Fold in the nuts. Remove the pan from the heat and let it cool down.
- 4
Let the puff pastry rest for about 10 minutes at room temperature. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Roll out the dough and spread about half of the filling on top.
- 5
Roll up from a short side using the baking paper. Cut the rolls into approx. 8 slices each.
- 6
Place snails on a small baking tray or in a large form. Season coconut milk with salt and pepper, drizzle over it and sprinkle with sugar. Bake in a hot oven for about 25 minutes. Serve warm.
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