This is a very good dish. The anchovies and garlic lend a particularly fine flavor to the snails, and the puff pastry and asparagus give a glamorous gourmet effect. I invented the dish on discovering that all I had in my cupboard when I had people coming was two large cans of escargots. I hope you will try it and enjoy it.
If using fresh snails, prepare them as for Escargots à la Bourguignonne.
Blanch the asparagus tips, then drain and mince. In a bowl, mix together the snails, anchovies, garlic, dry sherry, and asparagus. Season with a little black pepper and mix well together.
Roll out the puff pastry and cut into 8 equal squares. Place some of the snail mixture on half of the squares and cover with the other squares, pressing down well. Fold over the edges to seal, and glaze with a little beaten egg or milk. Make a small incision in the top to let the steam escape.
Bake in a
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.