Snail Pie - 4 cooking recipes

No matter how strange it may sound, you can use almost any dough for Snail Pie. Yeast, unleavened, butter, shortbread, puff pastry are suitable. The most important thing in technology is to skillfully roll it out into a thin layer, fill it with filling, then roll it into a “sausage” and roll it up.

For “sausages” you can use completely different fillings in one pie. For example: mashed potatoes, minced meat and finely chopped mushrooms and fried with onions. When cut, such a pie will look very exotic, and the taste will be real fireworks.

The most difficult thing to work with is yeast dough. Therefore, if you are just taking your first steps in cooking, it is better to start with a simpler one: shortbread or puff pastry (you can even buy it ready-made). Both must be cooled before processing - kept in the refrigerator for at least half an hour. They roll out perfectly and hold their shape well. They are easy to sculpt and fasten the pieces together, which is very important for Snail pie recipes.

If you decide to experiment with yeast, be sure to wait about twenty minutes until the cake is ready to go into the oven. If it rests, it will turn out fluffier and more delicate in taste. Grease the surface well with beaten egg, vegetable or butter, and sugar syrup. The end result is a beautiful gloss.

As mentioned above, the fillings for Snail pie can be different, both savory and sweet. You can fill the tubes with softened dried fruits, fresh berries mixed with sugar, sliced ​​fruits, thickened jam, jam, marmalade, boiled condensed milk, and so on.

Little secrets: