Puff Pastry Roquefort Snails Recipe
Take the puff pastry out of the refrigerator 5-10 minutes before use. Meanwhile cook peas in boiling salted water for 2-3 minutes.
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Ingredients
- 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 100 g frozen peas
- 7-10 Tbsp Salt
- 50 g Roquefort cheese
- baking paper
- 21 Lolly stems
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