This is a pretty unique recipe from the Alsatian region in France. It’s what you’d get if you combined stew, pasta, and a wrap all at once. While it does take a bit of time I found that you can freeze the rolls and then simply cook them right from the freezer which means this is a great ahead of time meal since the final steps after making the roll is fairly easy. In the future I would process the vegetables for a smoother consistency but I didn’t really mind the texture either, just made them a little harder to hold together.
Fleischnacka (Meat Snails)
AuthorMabDifficultyIntermediateMake pasta by placing the flour in a bowl, creating a well in the middle add the eggs and salt and knead together until an elastic dough forms. Place the dough in cling wrap and set aside for at least 30 minutes.
Make the filling by sauteing the mushrooms and carrots in a small amount of butter until they are soft, add the minced meat and cook until it browns.
Break the meat into small pieces, add tomato paste, salt, pepper, or other seasoning and then allow the mixture to cool completely.
Roll the pasta dough on a well floured surface into a large 2mm thick rectangle and evenly spread the minced mixture on top of the dough.
Roll the pastry from the long edge to form a tight log then cut the log into 2cm pieces. (Rolled pieces can be frozen at this stage).
To cook: Heat butter in a dutch oven (or other oven safe pan) over medium heat, place pastry rolls in pan so they do not touch then cook 4-5 minutes on each side until browned.
Pour in enough water (or stock) to come halfway up the pastry snails then bake at 200°C for 20-25 minutes checking at the 15 minute mark to make sure more water isn't needed.
Ingredients
Directions
Make pasta by placing the flour in a bowl, creating a well in the middle add the eggs and salt and knead together until an elastic dough forms. Place the dough in cling wrap and set aside for at least 30 minutes.
Make the filling by sauteing the mushrooms and carrots in a small amount of butter until they are soft, add the minced meat and cook until it browns.
Break the meat into small pieces, add tomato paste, salt, pepper, or other seasoning and then allow the mixture to cool completely.
Roll the pasta dough on a well floured surface into a large 2mm thick rectangle and evenly spread the minced mixture on top of the dough.
Roll the pastry from the long edge to form a tight log then cut the log into 2cm pieces. (Rolled pieces can be frozen at this stage).
To cook: Heat butter in a dutch oven (or other oven safe pan) over medium heat, place pastry rolls in pan so they do not touch then cook 4-5 minutes on each side until browned.
Pour in enough water (or stock) to come halfway up the pastry snails then bake at 200°C for 20-25 minutes checking at the 15 minute mark to make sure more water isn't needed.
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