Snails in Puff Pastry

Name: Snails in Puff Pastry
Yield: Serve 4 to 6 unless otherwise stated.
Ingredients: 10 asparagus tips; 20 snails, fresh or canned; olive oil, drained and chopped; 2 oz canned anchovy fillets in; Beaten egg or milk, to glaze; 2 cloves of garlic, minced; A wineglass of dry sherry; Freshly ground pepper; About 1 lb puff pastry

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

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.

Ingredients

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

Dinner
Pastry
Starter
Pie

Method

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