Try this Escargot with Puffed Pastry recipe, or contribute your own.
Suggest a better description1. Combine the garlic and salt into a paste. Mash with butter. Add the parsley, chives, shallots, pepper, lemon juice and pernod.
2. Place a snail in each indentation of a snail dish, or simply in a pan. Spoon about 2 tsp of the butter over each snail. Chill 1 hour.
3. Preheat the oven to 450 F.
4. Using a small round cutter, cut 24 rounds out of the puff pastry sheet. Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet. Bake 15 to 20 minutes until golden brown. Cool.
5. Keep the oven at 450 F. 6. Bake the snails for 5 to 8 minutes, until the butter is bubbling. Top each snail with a round of puff pastry and bake 30 seconds.
6. Serve.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 70 | ||
Calories from Fat: 68 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 151.1mg | 5 % | |
Potassium 14.6mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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