Snails in Puff Pastry with a Hazelnut and Mushroom Sauce

By corlear

Escargots en Chaussure Lutee

Maryse Kuzma of the ferme auberge "Les Comes" in Frolois makes six different snail dishes. This is a rich starter.

Ingredients

• 4 shallots, finely chopped
• 1 garlic dove, crushed
• 1 thsp butter
• 200 g / 7 oz mushrooms, thinly sliced
• 100 ml / 3 1/2 fl oz white Burgundy wine
• 225 ml / 8 fl oz single cream
• 250 ml / 8 fl oz vegetable stock
• 55 g / 2 oz hazelnuts, skinned and finely chopped
• 3 tomatoes, skinned and diced
• 1 tbsp fresh chives, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp chervil, finely chopped
• 250 g / 8 oz puff pastry, thawed if frozen
• 24 tinned snails, drained
• 1 egg yolk, lightly beaten
• salt
• freshly ground black pepper

Preparation

Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

To make the sauce, fry the shallots and the garlic in the butter, add the mushrooms and wine and cook for 5 minutes. Stir in the cream and stock, then boil for 3-4 minutes to reduce. Stir in the nuts, tomatoes and herbs and season.

Roll out the pastry on a lightly floured surface. Cut out 4 rounds big enough to overlap the tops of four 115g/4oz ramekins. Spoon 6 snails into each ramekin, cover with sauce and the puff pastry. Seal the edges and glaze each top with the beaten egg yolk. Bake for 10 minutes or until the puff pastry has risen and is golden. Serve immediately.