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Recipe : *** Snail in Puff Pastry

Snail in Puff Pastry
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    1 h 10
  • Price
    Very friendly budget
  • Rate:
             
 
Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Pastry, pastry, pastry, puff pastry, snail, butter, garlic

Recipe's Ingredients

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  • 8 garlic cloves,minced
  • 1 shallot
  • 2 tablespoons dry white wine
  • 1½ teaspoons worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pernod
  • 2 anchovy fillets, minced
  • ¼ teaspoons hot pepper sauce
  • salt & freshly ground pepper
  • 2 tablespoons butter
  • 36 snails, washed
  • 6 tablespoons dry white wine
  • 6 puff pastry dough sheets
  • 1 egg
  • 2 tablespoons water
  • 250 g butter
  • 60 g finely chopped parsley
  • 60 g diced onion

  • Recipe preparation steps

  • 1
    Puff pastry sheets should be cut slightly larger than escargot dish.
  • 2
    For BUTTER MIXTURE:
  • 3
    Whip butter in mixing bowl.
  • 4
    Add the chopped parsley, garlic, shallot, white wine, Worcestershire sauce, lemon juicelemon juice, Pernod, anchovy, hot pepper sauce with salt and pepper to taste, and mix well. Set aside.
  • 5
    Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and sauté until liquid evaporates. Set aside and let cool.
  • 6
    Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastrypastry dough over each escargot dish. Trim dough and seal around edge of dish.
  • 7
    Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes.
  • 8
    Preheat oven to 375°F. Bake until pastry rises and is golden, about 20 to 30 minutes.
  • Ready !



 

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