Recipe courtesy of Thierry Graf

Beef Pastry Snails (Fleischnacka)

Getting reviews...
  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 50 min
  • Yield: 20 pastry snails
Share This Recipe



Pasta Dough:


  1. For the mince: Separate the leftover pot au feu meat and vegetables from the stock. Set the stock aside for later use. In a bowl, combine the ground beef with the pot au feu meat and vegetable leftovers. Crack two eggs in the mix, then add some pepper and mix with your hands. Combine well.
  2. For the dough: In a bowl add the semolina and flour, and mix together. Add salt and eggs, and stir until elastic. Rest the dough for 45 minutes.
  3. Preheat the oven to 395 degrees F.
  4. Dust a surface to roll out the dough. Press the dough down and begin to role the dough into an 8-by-12-inch rectangle, 1/8-inch thick.
  5. Spread the meat evenly all across the pastry to the edges, only leaving 2 to 3 inches of pastry at the bottom, to fold and seal when rolling. Using the back of a spoon, smooth the meat flat. Brush the pastry lip with water, then roll the pastry from the opposite end. Pull and roll, to make it firm and tight. Cut the roll into 3/4-inch pieces, placing each piece onto a floured surface, to prevent it from sticking.
  6. Add the butter to a warm pan, melting it down until it begins to lightly bubble. Fill the pan with the pastry snails, frying over medium heat until browned, 4 to 5 minutes on each side.
  7. Place the browned snails into a baking dish and cover with the reserved pot au feu liquid, and bake until golden brown, 30 minutes. Serve with a fresh green leaf salad.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …