Pastry Snails with Spicy Pumpkin Filling

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Pastry Snails with Spicy Pumpkin Filling
This is one of my favorite lunches during pumpkin season, served with a big bowl of salad and a cup of non-dairy yogurt. It’s important to roll the dough really thinly to get snails that are slightly crunchy but melt in your mouth. I love to use a small amount of onion in the filling, but you can omit it if you want.
Excerpted with permission from: The Vegan Baker: More than 50 delicious recipes for vegan-friendly cakes, cookies, bars and other baked treats.
180 g/11⁄3 cups unbleached plain/all-purpose flour
1⁄4 teaspoon salt
3 tablespoons sunflower oil
For the filling
200 g/2 cups grated pumpkin,
eg. Hokkaido or other dense-fleshed pumpkin
1⁄2 onion, finely chopped
1⁄2 teaspoon tamari soy sauce
2 garlic cloves, crushed
1⁄4 teaspoon salt
1 tablespoon olive oil,
plus extra for brushing
1⁄2 teaspoon ground ginger
1 teaspoon lemon juice
freshly ground black pepper,
to taste baking sheet,
lined with parchment paper
Makes 8

Step 1

Preheat the oven to 180°C (350°F) Gas 4. Mix together the flour and salt, then add the oil and rub it in. Slowly add cold water (up to 80 ml/1⁄3 cup) to get a dough that doesn’t stick to the work surface when you try to knead it.

Step 2

Wrap the dough in clingfilm/plastic wrap and allow to rest a room temperature while you prepare the filling.

Step 3

For the filling, mix together all the ingredients with your hands or a wooden spoon. Divide it into 8 equal portions.

Step 4

Divide the dough into 4 equal portions. While you are working with one, keep the others wrapped in clingfilm/plastic wrap to prevent them drying out.

Step 5

Put one portion of dough on a sheet of parchment paper, dust with a little flour and shape the dough into a small log with your hands. Roll it out with a rolling pin, as thinly as you can, into a square. The sheet of dough should be almost see-through. Trim any uneven edges, then cut in half to make 2 equal rectangles. These will make 2 snails.

Step 6

Spread one portion of filling along the bottom edge of the rectangle. Roll the rectangle up carefully around the filling and into a nice, tight sausage. Bend it into a spiral/snail shape. Seal the edge by wetting your finger and pressing it gently but firmly against the snail. Tuck the end neatly underneath the snail. Repeat with the remaining sheets and filling to get 8 snails.

Step 7

Arrange the snails on the prepared baking sheet and brush them lightly with oil. Bake in the preheated oven for 35–40 minutes until golden.

Step 8

Allow to cool slightly (or completely), then serve plain or brushed with a little more oil and soy sauce if you prefer them to be saltier. These snails are great as a portable meal too – very practical!

Step 9

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