Restaurant Recipes
Arnaud's Escargots en Casserole
Yield: 6 servings
Ingredients
Snails
- 36 snails, removed from their shells, rinsed and drained
- 1 1/8 cups garlic butter (right)
- 12 ounces fresh or good-quality frozen puff pastry
- 1 egg, beaten
Garlic Butter
- 1 1/2 cups (3 sticks) + 4 tablespoons butter, softened
- 1 cup chopped fresh parsley
- 1/4 cup Herbsaint
- 1/8 cup chopped garlic
- Salt and freshly ground black pepper
Instructions
- In a small bowl, mix all ingredients at low speed for 5 minutes.
- Heat oven to 420 degrees F.
- Place each snail in a small pot or ovenproof dish with a 2 inch diameter. Cover each snail with garlic butter.
- Roll the puff pastry to 1/8 inch thickness. Using a 2 inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.
- Bake for 8 minutes or until the pastry turns golden brown.
- Serve immediately.