- 1/2 pound [227 g] flaky pastry dough
- 2 tablespoons [30 g] butter
- 1/2 leek, into strips
- 30 snails
- 2 ounces [60 mL] Pernod
- 1/2 teaspoon [2.5 mL] Italian pepper
- 2 cups [500 mL] cream
- A little drained boiled rice for 6
- 6 lemon slices
- 6 cherry tomatoes, quartered
- 6 green onions
- 6 parsley sprigs
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- Preheat oven to 350°F [180°C].
- Roll dough until 1/8-inch [3-mm] thick; cut dough into 6 rectangles.
- Arrange onto a wax paper lined baking sheet.
- Bake into preheated oven, until golden.
- Meanwhile, melt butter into a frypan.
- Melt leek strips into melted butter, over low heat.
- Mix in snails, then pour in Pernod, scraping bottom of frypan.
- Sprinkle all over with Italian pepper, then 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 pastry shell with snails mixture.
- Top each shell with reserved pastry tops; arrange onto individual plates.
- Serve along with a little drained boiled rice, each decorated with a slice of lemon, a quartered cherry tomato, a green onion and a parsley sprig.
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