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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 1/4 cup softened butter
- 2 teaspoons chopped parsley
- 1 1/2 teaspoons chopped garlic
- 1 teaspoon chopped lemon zest
- 1 1/2 cups french tomato sauce (or use your own)
- 2 1/2 cups cooked snails, if from a can please rinse thoroughly
- Salt and pepper
- 1 - 8-inch round disk of puff pastry
- 1 egg, beaten
Method
- Preheat oven to 400 degrees.
- In a bowl combine the softened butter, parsley, garlic, and lemon zest, and season with salt and pepper.
- In another bowl combine the tomato sauce, snails, mixing well to coat.
- Season with salt and pepper.
- Place the snail mixture in a 1 quart souffle dish.
- Dot the top of the snail mixture with butter.
- Lightly brush the edge of the souffle dish with some of the beaten egg.
- Top the entire dish with the puff pastry disk pressing it over the edges of the souffle dish to form a seal.
- Brush the surface with the remaining egg.
- Bake for 20 minutes or until the pastry puffs up and turns golden brown.
