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.
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.
Preheat the oven to 395 degrees F.
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.
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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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