- 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
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- 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.
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