You may also like
Categories:
pastry shells unsalted butter shallots flat leaf parsley cilantro chives tarragon salt white wine heavy cream
Viewed: 41 - Published at: 3 years agoIngredients
- 4 frozen puff pastry shells, thawed
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 1/2 cup minced flat-leaf parsley
- 1/2 cup minced cilantro
- 1/4 cup minced chives
- 2 tablespoons minced tarragon
- Salt and freshly ground pepper
- Two 7-ounce cans large snails (about 3 dozen), rinsed
- 1/2 cup dry white wine
- 1 cup heavy cream
Method
- Preheat the oven to 400.
- Set the pastry shells on a baking sheet and bake in the center of the oven for about 25 minutes, or until puffed and browned.
- Cut out the scored tops and reserve.
- Scoop out any unbaked dough and bake the shells for 10 minutes longer.
- Transfer to a rack and let cool.
- Meanwhile, melt the butter in a large skillet.
- Add the shallots and cook over low heat until softened but not browned, about 4 minutes.
- Add the parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat until fragrant, about 3 minutes.
- Add the snails and cook for 1 minute.
- Add the wine and simmer for 3 minutes.
- Add the cream and simmer until thickened, about 5 minutes.
- Season with salt and pepper.
- Spoon the snails and their sauce into the puff pastry shells, top with the lids and serve.
