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.
24 canned large snails 1/4 pound [113 g] butter 2 cloves garlic, finely minced 4 shallots, minced 3 tablespoons [45 mL] lemon juice Thyme Freshly chopped parsley Pepper 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.