Rolls and snails with minced meat

Name: Rolls and snails with minced meat - Varvara K.
Ingredients: 1/2 kg minced meat; 2 carrots; 1 onion; 1 bell pepper; 2 packages of puff pastry (230 g); 1 egg; salt; pepper; oregano; thyme

Appetizers - Rolls and snails with minced meat by Varvara K. - Recipia

I've made the roll-ups and little meat snails several times, especially when I need something quick for a platter of appetizers. I usually use whatever vegetables I have in the fridge, and I keep puff pastry in the freezer for moments like this. If you already have the ingredients on hand, everything comes together pretty quickly, and there's little chance of messing it up. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 30 minutes Servings: 15-20 pieces (depending on how you cut them) Difficulty: easy Recipe type: appetizer, snack, platter for guests Ingredients 500 g ground meat (can be pork, beef, a mix, whatever you prefer) 2 carrots 1 onion 1 bell pepper 2 packages of puff pastry (about 230 g each) 1 egg (used separately: egg white in the mixture, yolk for brushing on top) salt pepper oregano thyme Preparation Method 1. Finely chop the carrots, onion, and bell pepper. They don’t need to be perfectly minced, but make sure there aren’t large pieces that could complicate rolling. 2. Place the chopped vegetables along with the meat in a frying pan or pot, without any additional oil (the meat usually releases fat). Mix and cook over medium heat. Keep it on the heat just long enough for the vegetables to soften and the meat to turn gray; it doesn’t need to be fully cooked. 3. Season to taste with salt, pepper, oregano, and thyme. Remove from heat and let it cool for 3-4 minutes. 4. Separate the egg: add the egg white to the meat and vegetable mixture (the egg white will help bind the mixture). Mix well. 5. Take out the packages of puff pastry and unfold them on a work surface. If necessary, roll out the sheets slightly with a rolling pin to make them a bit larger (not too thin). 6. Divide the mixture between the two sheets. Spread the mixture evenly on each sheet, being careful not to press too hard, and leave a little space near the edges. 7. Carefully roll up the sheets, ensuring the filling doesn’t spill out. If one of the sheets was rolled out more, cut 5 larger pieces from it and 10 smaller pieces from the other. This will give you both roll-ups and little snails. 8. Place the rolls and snails on a baking tray lined with parchment paper and lightly greased with oil. Don’t place them too close together; leave some space between them. 9. Beat the remaining egg yolk and brush it over the rolls for a nice color when baked. 10. Bake in a preheated oven at 180-200°C (depending on your oven) for 30 minutes or until golden brown and the pastry is cooked through. 11. Remove and let cool slightly. They can be served warm or at room temperature. Why I Make This Recipe Often It’s one of the dishes I prepare when I have guests, as it doesn’t take long in the kitchen. They are easy to transport, taste good the next day, and I don’t need any special ingredients. The mixture is easily adaptable and doesn’t cause any hassle when rolling or baking. Tips and Variations Tips Don’t leave the mixture too hot on the pastry to avoid making the dough too soggy. If you think the mixture is too liquid, drain some of the juices released by the vegetables and meat. Cut the rolls with a very sharp knife to avoid flattening them. Substitutions Pork can be replaced with beef, chicken, or a mix. I’ve also used ground turkey. You can use other types of vegetables if you don’t have bell pepper or carrot, such as celery or zucchini (well-drained). Variations Add a little grated cheese to the mixture if you like, but not too much so that the mixture doesn’t become too soft. For a more intense flavor, add a bit of sweet or hot paprika to the filling. Serving Ideas They are great on their own, but I often serve them on a platter with olives, cherry tomatoes, or, if I have it on hand, a bit of ketchup for those who prefer it. They are good as a snack to take away or on a platter alongside other appetizers. Frequently Asked Questions Can I use frozen puff pastry? Yes, but let it thaw completely at room temperature and work quickly to avoid it getting too soft. If I don’t have bell pepper, can I omit it? Yes, the recipe works without bell pepper, but you can use another vegetable if you have one on hand. Do I need to fully cook the meat before putting it on the pastry? No, just enough to change its color. It will cook completely in the oven. Can they be frozen after baking? Yes, but the texture of the pastry will change slightly after freezing. I recommend consuming them fresh or stored in the fridge. Can I use other spices? Sure, you can adapt the spices to your taste, but oregano and thyme go well with ground meat. Nutritional Values Estimated for one piece (out of 20 total): approx. 110-130 kcal, 6-7 g protein, 6-7 g fat, 9-10 g carbohydrates. This depends on the type of meat and puff pastry used. These values are indicative and may vary. Storage and Reheating They can be stored in the fridge in a closed container for up to 2 days. The pastry may soften slightly after the first day, but it won’t lose its flavor. For reheating, use the oven or a dry pan. In the microwave, the dough may become too soft. That's it – easy to make, adaptable, and with ingredients on hand.

Rolls and snails with minced meat

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