36 snails, removed from their shells, rinsed and drained
1 1/8 cups garlic butter (right)
12 ounces fresh or good-quality frozen puff
1 egg, beaten
1 1/2 cups (3 sticks) plus 4 tablespoons butter,
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped
Salt and freshly ground black pepper
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.