VEGAN

Spicy Pumpkin Snails

Baking and Desserts | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Spicy Pumpkin Snails

Ingredients

Butternut Squash - 24.7 oz
Garlic - 2 cloves
Cinnamon - 1 teaspoon
Raisins - 2.8 oz
Spinach - 2.6 oz
Firm tofu - 3.5 oz
Olive Oil - 3 tablespoons
Non-yeast Puff Pastry - 17.6 oz
Salt - to taste
Mint Leaves - 5 pieces
Herbes de Provence - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Place the whole squash on a baking sheet, and place the wrapped garlic cloves in their skins next to it. Bake for about an hour. Remove the vegetables from the oven and let them cool.

Step 2

When the squash has cooled, cut it in half, scoop out the flesh, and mash it well. Add salt, peeled garlic, cinnamon, rinsed and dried raisins, spinach leaves, crumble the tofu or cheese, drizzle with olive oil, and mix well.

Step 3

Roll out the puff pastry into a rectangle approximately 30x20 cm, sprinkle with herbes de Provence and chopped mint, a pinch of salt, and black pepper. Roll the pastry into a log 20 cm long and cut it into 12 equal pieces.

Step 4

Gently roll the resulting circles with a rolling pin to form flat snails. Place 6 snails in muffin tins, greasing the tins with oil beforehand. Evenly distribute the filling and cover with the remaining snails. Brush the tops with olive oil. Bake for approximately 30 minutes in a preheated oven at 356°F. The pastry should become fluffy and crispy.

Step 5

Another option: Roll out the puff pastry into a rectangle 20x30 cm. Evenly spread the filling and carefully roll it into a log. Cut into 12 equal pieces. Place them on a baking sheet lined with parchment paper, brush the tops with olive oil. Bake for approximately 30 minutes in a preheated oven at 356°F.