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Serves/Makes: 4

Ingredients:

• 24 canned large snails
• 1/4 pound (113 g) butter
• 2 garlic cloves, finely minced
• 4 shallots, minced
• 3 tablespoons (45 mL) lemon juice
• Thyme
• Freshly chopped parsley
• Pepper
• 1/3 cup (80 mL) dry white wine
• 1 unbaked pastry shell, divided into 4 parts
• 1 egg yolk, slightly beaten

How to cook:

• Preheat oven to 375°F (190°C).
• Rinse and well drain snails.
• Drain snails with paper toweling.
• Refrigerate snails.
• Into a casserole, melt butter; brown garlic and shallots for 5 minutes, stirring.
• Mix in lemon juice; season to taste with thyme, freshly chopped parsley and pepper.
• Mix well; cook for 2 minutes, over medium heat.
• Stir in dry white wine; simmer until liquid is reduced by half.
• Mix in reserved snails; just reheat.
• Arrange garlic snails into 4 oven-proof individual dishes.
• Top each dish with a pastry shell, of the size of the dish.
• Dampen dough underneath all around with a little water.
• Brush pastry with a little slightly beaten egg yolk.
• Bake into preheated oven for 15 to 18 minutes, until dough is golden brown.
• Serve immediately.

Note:

Serve, along with fresh bread.

This recipe for Garlic Snails in Pastry serves/makes: 4

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Main Ingredient: Snails
Preparation Method: Baked