Ham Snails

Peel and halve the onion and cut into cubes.

Cut the ham into 1 cm wide strips, then cut diagonally again into 1 cm strips to make ham cubes. Coarsely grate Emmental.

Mix ham, onion, Emmental, herbs de Provence, sour cream, salt and pepper.

Preheat the oven to 200 °C.

Roll out the puff pastry and spread it evenly with the ham mixture, leaving a 2 cm wide border that will not be covered with it.

Roll the puff pastry diagonally (long side to make small snails).

Cut the roll into 2 cm wide snails.

Place the puff pastry snails on a baking sheet lined with parchment paper and bake for 25 minutes.

Check after 15 minutes to see how the snails look. The snails are ready when they look golden brown and crispy.

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