Translating to “snails of meat”, this French recipe from the Alsace region takes leftovers from the classic pot-au-feu, combined with fresh minced beef, and rolls it in a rich egg pastry to make a delicious meal. Serve with green salad and a little of the baking broth.

Makes
20

Preparation

40min

Cooking

40min

Skill level

Easy
By
Average: 4 (26 votes)
Yum

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

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.

Instructions

Resting time 45 minutes

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.