Hearty yeast snails with pumpkin, sage, feta and walnuts (with and without Thermomix)
It's Thermomix Thursday! With it are again pot and S kitchen! Our theme this week is " Savory Yeast Dough ". What I can think of directly: Hearty Hefeschnecken ! Granted, although I have the Thermomix TM5 now about 2 years, I've never tried yeast dough in it. Why, I have my Kenwood food processor. Until a few weeks ago I first had to do a yeast dough in the Thermomix because my Kenwood mixing bowl was in the dishwasher. And lo and behold: The result was incredibly good! In just 2 minutes the Thermomix stirs and kneads and mixes such a smooth yeast dough with the dough stage - I'm thrilled. Since then I have prepared various yeast doughs and was never disappointed. He succeeds every time amazingly well and everything up to 500 g of flour, I actually mix now only fast in the Thermomix to a yeast dough.
it is slowly but surely autumn, I have decided for my hearty Hefeschnecken for a filling of pumpkin, feta and sage. The combination always works! And I have to say that I like to use Varoma to steam vegetables. I always thought that I do not need something like that, but now I'm a big fan of steam cooking in Varoma. Whether fish, vegetables such as broccoli and cauliflower or carrots - everything is cooked to the point and tastes great. It works just as well with pumpkin.
I opted for a Hokkaido pumpkin - you do not have to peel it and it can be prepared as fast as lightning. The size is secondary, so I do not give weight. Just look for a nice, medium sized copy. He will later be processed into a smooth puree anyway. This is only seasoned with a little bit of butter, nutmeg, salt and pepper and tastes absolutely delicious!
The rest of the filling is dominated by feta, sage and walnuts, and overall this simply makes a dream combination. The snails are quickly filled and rolled, look pretty, crispy on the outside and tender on the inside and make perfect as a small dinner or lunch with a side dish like soup or salad.
The recipe is of course as always in one Variant without Thermomix, just scroll down.Weigh flour into the mixing pot, sprinkle dry yeast and sugar over it. Mix the mixture for 5 seconds/step 3. Weigh in water and olive oil in the mixing pot and add 1 level Tl salt. Knead the dough ingredients for 2 minutes/dough stage to a smooth dough. Briefly knead the dough with your hands and place in a bowl slightly oiled. Cover with a damp dishcloth or a lid and leave in a warm place for about 1 hour. Briefly rinse the Mixtopf.
For the pumpkin filling, scrub the shell of the pumpkin thoroughly and cut off the two ends. Halve the pumpkin, scrape out the pulp and the pumpkin seeds with a tablespoon and use or dispose of otherwise. First slice the pumpkin, then cut into cubes. Weigh out 500 g of hot water from the tap into the mixing pot. Close with the lid and put on the Varoma. Lay the pumpkin pieces loosely in the deep insert and close the Varoma with the lid. Cook for 25 minutes/Varoma/Stage 1. Pour away the water in the mixing pot and add the cooked pumpkin pieces to the mixing pot. Add butter and season with salt, pepper and nutmeg. Close the lid, insert the Mixtopfbecher and process the Kürbisstücke 20 seconds/level 5 to a puree. Taste again.
Preheat the oven to 200 ° C top and bottom heat and lay out two baking trays with baking paper. Halve the risen dough. Roll out the first half of the dough on the lightly floured work surface to a rectangle of approx. 30 x 40 cm. Spread the dough evenly with half of the pumpkin puree. Sprinkle the puree with half of the feta, crumble the feta between your fingers. Crush the walnut kernels in your hands and sprinkle over the puree as well. Wash the sage leaves, pat dry and cut into thin strips. Sprinkle over the puree.
Carefully roll the dough upwards from the long side, always pressing lightly. Cut the dough roll into 12 evenly-spaced pieces and place the pieces of dough with the cutting edge up and down with a sufficient distance from each other on a prepared baking tray. Bake the pumpkin-Hefeschnecken in a preheated oven for about 25-30 minutes golden brown and crispy. While the first plate is in the oven, prepare the second portion of dough with the remaining dough ingredients in the same way. Allow the pumpkin slices to cool slightly on a wire rack and serve lukewarm. Fits great as a party snack or lunch with a green salad or a warm soup.
PREPARATION WITHOUT THERMOMIX:
Prepare the pumpkin as described and simmer in a large saucepan with lightly salted water for about 20 minutes until soft. Process the pumpkin pieces in a blender, in a food processor or with a blender to make a puree.