How to cook Aniseed Snails and Leeks Pastry Shells
- 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
- 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.
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
Preparation Method: Baked