Puff pastry "snails" with meat filling

Ingredients

Puff yeast dough 450 g

Flour 1 tbsp

Chicken (ham) 300 g

Egg 1 pc

Sour cream 1 cup

Dill 1 bunch

Parsley 1 bunch

Sesame seeds 1 tbsp

Ground black pepper

Thaw the dough. Sprinkle flour on a surface and roll out the dough to a thickness of 3 mm. Wash, dry, and finely chop the herbs. Mix the herbs with sour cream and season with ground pepper. Spread the resulting mixture on the dough.

Slice the boiled ham into thin slices and arrange them on top of the spread half of the dough. Roll the dough with the filling into a roll. Cut the roll into pieces 2.5 cm wide. Line a baking sheet with parchment paper.

Arrange the snails vertically on the baking sheet and let them rise for 40 minutes. Once the snails have risen, brush the tops with a beaten egg and sprinkle with sesame seeds. Bake in a preheated oven (200 degrees Celsius) for 15 minutes.

Enjoy!