Piquant yeast snails with leek and ham

Name: Piquant yeast snails with leek and ham
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 500 g Flour; 7-10 Tbsp Salt; 225 ml Milk; 1 cube (42 g) Yeast; 4 TABLESPOONS Olive oil; 1 egg (size M); 100 g Sliced cottage ham; 250 g Leeks (leek); 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda cheese; 5 Stem(s) Thyme; 50 g Butter or margarine; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

500 g Flour
7-10 Tbsp Salt
225 ml Milk
1 cube (42 g) Yeast
4 TABLESPOONS Olive oil
1 egg (size M)
100 g Sliced cottage ham
250 g Leeks (leek)
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda cheese
5 Stem(s) Thyme
50 g Butter or margarine
baking paper

Directions

1
Mix flour and 1 teaspoon of salt. Warm the milk lukewarm. Crumble yeast into it and dissolve it. Knead 3 tablespoons of oil, yeast milk, egg and flour with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes. Cut the ham slices in half lengthwise and crosswise into strips.
2
Clean, wash and cut the leek into thin strips. Heat 1 tablespoon of oil in a pan. Fry the ham for 1-2 minutes until crispy. Add leek to the ham in the pan. Fry for 2-3 minutes. Wash lemon hot, grate dry and grate peel. Fold the rind into the leek. Season leek with salt and pepper. Grate cheese. Wash the thyme, dab dry and put something aside for garnishing. Pluck the remaining thyme from the leaves. Melt the fat.
3
Season leek with salt and pepper. Grate cheese. Wash the thyme, dab dry and put something aside for garnishing. Pluck the remaining thyme from the leaves. Melt the fat. Knead the yeast dough again briefly and roll out into a square (approx. 35 x 35cm) on a floured work surface. Spread the leek, thyme leaves and 2/3 of the cheese on top, leaving an approx. 3 cm wide edge on one side. Roll up the dough towards the free edge and press the edge of the dough well. Cut the roll into approx. 12 slices and spread on 2 baking trays lined with baking paper. Spread snails with liquid fat and sprinkle with remaining cheese. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, brushing with fat in between. Take out the snails and arrange them warm or cold and garnish with the remaining thyme
4
Spread the leek, thyme leaves and 2/3 of the cheese on top, leaving an approx. 3 cm wide edge on one side. Roll up the dough towards the free edge and press the edge of the dough well. Cut the roll into approx. 12 slices and spread on 2 baking trays lined with baking paper. Spread snails with liquid fat and sprinkle with remaining cheese. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, brushing with fat in between. Take out the snails and arrange them warm or cold and garnish with the remaining thyme
5
25 minutes waiting time