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Minced Meat Snail Pie

An incredibly tender pie with meat and a honey-nut sauce — it's divine! This snail pie is one of those dishes where every ingredient plays off the others perfectly: crisp, flaky phyllo, a juicy, savory filling, and an aroma you can't quite put into words. It's a great choice for a relaxed weekend meal with family or for company. Serve it with a glass of wine and a scattering of fresh herbs.

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Minced Snail pie
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 9 g
Fats 44 % 26 g
Carbohydrates 41 % 24 g
392 kcal
GI: 83 / 0 / 17
  • This flaky pie brings together a beautifully matched set of ingredients. The phyllo pairs wonderfully with the meat filling, and the honey-nut sauce takes the whole thing over the top. The sauce takes a little fussing, but the flavor is well worth it. 1. Use a small red onion. Peel and finely chop it. Heat a skillet over medium heat, add about 1 tablespoon of olive oil, then add the onion and sauté for about 3 minutes, until soft. In a small bowl, stir together the garlic, cumin, and cinnamon. In a heavy-bottomed pot, warm the remaining olive oil over medium heat and add the minced meat. Cook for about 4 minutes, then lower the heat. Stir in the sautéed onion, orange juice, orange zest, and the garlic-spice mixture. Bring to a boil and cook for another 6 minutes, or until the liquid has evaporated. Transfer to a bowl and let cool. 2. Preheat the oven to 400°F (200°C). Working with phyllo (or other thin pastry), brush each sheet with olive oil and stack the sheets one on top of the other. Lay a clean kitchen towel underneath the stack. 3. Spoon the cooled meat filling along one edge of the pastry, leaving about a 1-inch (3 cm) border so the filling won't spill out as you roll. Using the towel to help you, gently roll the sheets into a log, taking care not to tear the delicate dough. Transfer the log to parchment paper and coil it into a spiral. Bake in the preheated oven for about 20 minutes, until golden. 4. Heat a heavy-bottomed pot. Add the honey and white wine vinegar and cook over medium heat for about 1 minute, stirring constantly, until the honey melts, then cook for 2 minutes more, until slightly thickened. Peel and chop the pistachios. Stir the chopped nuts into the honey sauce and let cool. Set the baked pie on a platter and drizzle with the honey-nut sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Cumin - 333  kcal/100g
  • Raw California walnut - 629  kcal/100g
  • Pistachios - 638  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Orange peel - 97  kcal/100g
  • Orange juice - 36  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Filo dough - 441  kcal/100g

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