Snails in Puff Pastry

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

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.


  • 20 snails, fresh or canned
  • 10 asparagus tips
  • 2 oz canned anchovy fillets in


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 mixtur