Escargot With Puff Pastry

Ingredients For The Escargot With Puff Pastry:

• 1/4 teaspoon thyme

• Half a cup of extra virgin olive oil

• One sheet of frozen puff pastry, thawed

• Salt and freshly ground black pepper

• One head garlic, separated into cloves, peeled and minced

• 24 canned snails, drained and cut in half lengthwise

• Half a teaspoon of dried rosemary, finely chopped

• One shallot, minced

• 1/8 teaspoon nutmeg

• 1/4 cup Italian parsley, chopped

• Half a cup of butter

Preparations For The Escargot With Puff Pastry:

• Heat oil and butter.

• Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally.

• Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round.

• Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4

Post

bon appetit