January 02, 2015

Puff snails with chicken filling

Puff snails with chicken filling

Makes 16 medium snails

1 package puff pastry dough (2 sheets)
sea salt for sprinkling

Chicken filling:

8 drumsticks with skin on
400 gramm fresh chicken liver
3 medium onions divided, thinly sliced
1 tablespoon olive oil
1 egg
salt, pepper to taste

Cleaned and wash chicken liver very well. Put chicken liver into boiling water and simmer for 20-25 minutes until it's ready. Drain water and cool off the liver. In another pot, boil chicken drumsticks for 30 to 40 minutes.

Heat a saute pan with the olive oil. Add slices from 2 onions to olve oil and saute until onion is soft, but not browned. Add a little bit of salt.

Prepare food processor. Add chicken liver, meat from drumsticks and soft onion. Finally add slices from 3-rd onion and process until smooth. Add egg. Taste for salt and pepper. If you need, add it. Divide filling into 16 equal parts.

Defrost puff pastry shells at room temperature for 30 minutes. Cut each sheet of the dough into 8 stripes 3cm x 35cm each one. Roll out each stripe to make wider, about 6 cm. Place one portion of the filling. Pinch the long sides and fold like snail. Place on baking sheet, sprinkle with sea salt. Chill in refrigerator for 30-40 mintues.

Preheat oven to 400F. Bake pastries for 15-17 minutes or until pastries turn lightly golden brown.  Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.

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