- 1 leek white
- 2 sheets phyllo pastry
- 24 Burgundy snails, well-drained
- Freshly chopped basil
- 3 1/2 ounces [100 g] Brie chesse, into 4 equal pieces
- 4 French shallots, minced
- 1 1/2 ounce [45 mL] Port wine
- 3 1/4 ounces [100 mL] chicken broth concentrate
- 3 1/4 ounces [100 mL] heavy cream [35%]
- Butter
- Fresh basil sprigs
- Edible flowers, to decorate [optional]
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- Well rinse then mince leek white.
- Melt minced leek into a little melted buttter for 5 minutes [do not color]; leave to cool.
- Cut half of phyllo pastry sheet into 4 equal squares; butter half of the squares, then top one with the others.
- Evenly spoon half of cooled softened minced leek into the middle; evenly top leek with half of well-drained snails, sprinkle snails with a little freshly chopped basil, then top with 1 piece Brie cheese.
- Join 4 corners of each pastry square on top of mixture, into a bundle.
- Repeat with remaining ingredients; set bundles aside onto a baking sheet.
- Preheat oven to 400°F [200°C].
- Brown minced French shallots into a little butter until just golden, then pour in Port wine; leave to reduce.
- Then pour in chicken broth concentrate and cream; leave sauce to reduce once more, until of desired consistency.
- Meanwhile, bake reserved bundles into preheated oven until golden, for approximately 5 minutes, checking often.
- If desired, as soon as they are just golden, top each bundle with a small up-side-down metal mold or an al foil cone to prevent them from bruning.
- Arrange two bundles into the middle of each of 4 individual plates; evenly spoon sauce all around each bundle.
- Serve immediately, each plate decorated with a fresh basil sprig, and a few edible flowers if possible.
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