Garlic Snails in Pastry Recipe

Serves/Makes: 4


  • 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 Garlic Snails in Pastry:
  • 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.


Serve the Garlic Snails in Pastry along with fresh bread.

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

The Garlic Snails in Pastry 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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