Snail and pumpkin pie
Gather the ingredients for the pumpkin and snail pie according to the list. Peel the pumpkin, remove the seeds and fibers. Grate it using a coarse grater.
Sift the premium wheat flour into a bowl, add the salt and gradually pour in the milk, stirring with a spoon.
Next, knead the dough by hand. I used about 210 ml of milk. The dough shouldn't stick to your hands or the bowl. Cover the bowl with plastic wrap and let the dough rest for half an hour. Once rested, the dough will be lighter and easier to roll out.
To make rolling easier, divide the dough into two equal parts. On a floured surface, roll out one of the parts into a thin rectangle. Spread half of the grated pumpkin evenly over the dough. Sprinkle with sugar to taste and add butter cut into small pieces.
Roll the dough from the wider end to form a roll. Use the second piece of dough and the remaining pumpkin, sugar, and butter to make another roll.
Grease a suitable round baking dish with any oil and place one roll in a spiral shape, then place the second roll around it.
Use your hands to gently press the rolls and create a smooth surface. If the dough tears a little, since it's very thin, that's fine for baking.
Bake the snail at 180°C for 45-50 minutes on the middle shelf of the oven, using top and bottom heat. However, results may vary depending on your oven.
Spread butter on top of the baked cake.
Let the cake cool slightly on a wire rack.
You can prepare tea and invite your family to the table.
To be honest, I barely managed to take the final photos. As soon as my furry pets smelled the roasted pumpkin, they started meowing loudly, demanding a piece of the pie. They love boiled pumpkin.
The pumpkin pie with snails was delicious. I'll definitely be making more pumpkin pies as long as I have fresh pumpkin. Enjoy!