An exotic spicy recipe, but so delicious!
Preparation: approx. 40 mins
Baking time: approx. 20 mins
Difficulty: Simple
Quantity: 4 people (8 pieces)
Ingredients :
- 2 snail roasting sausages (approx. 130 g)
- 1 small onion, finely chopped
- 1 tomato, seeded, finely diced
- 1 red pepper, seeded, thinly sliced
- 1 tablespoon basil, finely chopped
- 1 tablespoon oregano, finely chopped
- 1 tablespoon of thyme
- 0.5 teaspoon of curry
- 0.5 teaspoon of paprika
- 0.5 teaspoon black pepper
- 0.5 tablespoon of olive oil
- 1 dl of white wine
- Salt (according to your taste)
- 1 cake or puff pastry dough (25 x 42 cm)
- 1 egg, beaten
Recipe :
- Split the skin of the sausage lengthwise, remove the sausage meat, put in a bowl.
- Mix the spices and herbs and add everything to the sausage meat.
- Heat well in a non-stick pan. Brown the mass for approx. 3 mins
- Add the white wine, reduce the heat, cook for approx. 5 minutes over medium heat until the liquid is completely reduced.
- Adjust the seasoning with salt if necessary and let the stuffing cool.
- Roll out the cake dough and divide lengthwise, cut into quarters widthwise.
- Place the stuffing on one half of the pieces of dough. Brush the other half with egg, fold over the stuffing, press the edges well with a fork to seal them. Place the patties on a baking tray lined with baking paper, brown with egg, prick three times with a fork.
- Cooking time: approx. 20 min in the middle of the oven preheated to 200° C.
