Blue Cheese and Pecan Snails

blue cheese and pecan snails

Makes about 14

2 cups (300g) self-raising flour      
1 tsp caster sugar
80g chilled unsalted butter, chopped,
plus 70g extra at room temperature
1/2 cup (125ml) milk, plus extra if needed
90g creamy blue cheese, crumbled
1/3 cup (50g) finely grated parmesan
100g roasted pecans, finely chopped
1 egg yolk, beaten with 2 tsp water
Whiz flour, sugar and 1/2 tsp salt in a
food processor until combined. Add
chilled butter and process until mixture
resembles fine breadcrumbs. Tip into a
bowl, add milk and mix lightly with a fork
until you have a soft, slightly flaky dough
- you may have to add a little extra milk.

Turn dough out onto a floured board and
gently knead for 4-6 minutes until it's fairly
smooth. Roll into a 35 x 20cm rectangle.
Whiz extra butter and cheeses in a food
processor until well combined, or cream
together in a bowl with a wooden spoon.

Spread cheese mixture evenly over the
dough, leaving a 1cm wide strip uncovered
on the long side furthest away from you.
Sprinkle evenly with pecans and press
down gently to embed them in the cheese.

Brush a thin layer of egg over the strip
of uncovered dough. Starting at the long
side near you, roll dough up like a jam roll,
pressing down on the final roll to seal the
edge. Carefully transfer to a tray lined
with baking paper. Chill for 1-2 hours.

Preheat oven to 200C.

Gently transfer roll to a cutting board.
Use a lightly floured serrated knife to cut
into 2cm-thick slices. Lay 'snails' on the tray, leaving
gaps between them as they will spread.
Very lightly brush the top and sides with
egg. Bake for about 15 minutes until
golden, then serve straight away.