Aniseed Snails and Leeks Pastry Shells Recipe

Serves/Makes: 6

Ingredients:

  • 30 snails
  • 1/2 pound (227 g) flaky pastry dough
  • 2 tablespoons (30 mL) butter
  • 1/2 leek, cut into strips
  • 2 ounces (56 mL) Pernod
  • 1/2 teaspoon (2.5 mL) Italian pepper
  • 2 cups (500 mL) cream
  • Boiled rice
  • 6 lemon slices
  • 6 cherry tomatoes, quartered
  • 6 green onions
  • 6 fresh parsley sprigs
How to cook Aniseed Snails and Leeks Pastry Shells:
  • Roll dough until 1/8-inch (3-mm) thick cut into 6 rectangles.
  • Arrange rectangles onto a waxed paper lined baking sheet.
  • Bake dough rectangles into a preheated 350°F (180°C) oven until golden.
  • Meanwhile, melt butter melt leek strips, over low heat.
  • Mix in snails pour in Pernod, scraping bottom.
  • Sprinkle with Italian pepper mix in cream.
  • Cook until thick, without boiling.
  • Remove pastry rectangles from oven remove and reserve top from each rectangle.
  • Empty inside of rectangles stuff each shell with snails mixture.
  • Top each shell with reserved tops.
  • Serve each shell with a little boiled rice, decorated with a slice of lemon, a cherry tomato, a green onion and a parsley sprig.

Notes:

The Aniseed Snails and Leeks Pastry Shells is a very affordable dish. This recipe is delicious, simple, and really easy to cook.


This recipe for Aniseed Snails and Leeks Pastry Shells serves/makes: 6

The Aniseed Snails and Leeks Pastry Shells recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snails (more Snails recipes)
Preparation Method: Baked (more Baked recipes)

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