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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:

• 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

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Main Ingredient: Snails
Preparation Method: Baked