Garlic Snails Topped with Pastry

Garlic Snails Topped with Pastry
Although I would NEVER eat this - I do have relatives that love it!
Comments: Serve along with fresh bread slices.
Servings: 4
Ingredients Preparation

24 canned large snails
1/4 pound [113 g] butter
2 cloves garlic, finely minced
4 shallots, minced
3 tablespoons [45 mL] lemon juice
Freshly chopped parsley
1/3 cup [80 mL] dry white wine
Enough dough for 1 pie pastry shell, rolled into 4 rounds*
1 egg yolk, slightly beaten

Preheat oven to 375°F [190°C].
Rinse then well drain snails; pat dry using paper toweling.
Refrigerate snails.
Melt butter into a casserole; brown together minced garlic and shallots into hot butter for 5 minutes, stirring.
Stir in lemon juice; season to taste with thyme, freshly chopped parsley and pepper.
Mix well; leave to simmer for 2 minutes over medium heat.
Stir in dry white wine; leave to simmer until reduced by half.
Mix in reserved snails; just reheat.
Evenly spoon garlic snails mixture into 4 oven-safe individual bowls.
*Roll each part of dough a little larger than the size of the bowls.
Top bowls with pastry shells.
Dampen dough underneath all around with a little water; press all around, inside of bowls.
Lightly brush top of dough with beaten egg yolk.
Bake into preheated oven for 15 to 18 minutes, until golden brown.
Serve immediately.