makes
20
prep
40 minutes
cook
40 minutes
difficulty
Easy
makes
20
serves
preparation
40
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 200 g butter, for frying
- green salad, to serve
Egg pastry
- 400 g semolina
- 100 g plain flour
- 2 eggs
- 10 g salt
Mince filling
- ½ kg reserved pot-au-feu
- 250 g minced beef
- 2 eggs
- pepper
Resting time 45 minutes
Instructions
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
