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Feuilletés of Molignée snails with herbs

 


Preparation time: 15 minutes
Cooking time: 10 minutes


Ingredients - serves 4


For around 30 feuilletés:

  • 1 pack all-butter puff pastry
  • 150g cooked Molignée snails
  • 8 cloves garlic
  • Mixed fresh herbs (dill, parsley, mint, tarragon, coriander) approx ½ bunch of each
  • 30g butter
  • 1 egg
  • Guérande sea salt and ground black pepper


Preparation

Rinse the herbs and chop them coarsely. Peel the garlic and remove the green shoot inside if it’s not fresh, then finely chop it. Melt the butter in a frying pan and fry the garlic, herbs and snails over a low heat. Season to taste. Put the contents of the frying pan into a blender and pulse-blend to obtain a coarse mixture. Cool, then refrigerate until completely cold.


Unroll the pastry and cut into 3 rectangles, each 20cm by 10cm. Beat the egg in a cup and brush it around the edges of the pastry rectangles, then place a sausage-shaped piece of the snail mixture along one edge of each pastry rectangle and roll it up inside the pastry. Trim off the excess pastry and brush the rolls with beaten egg, then place them in the fridge to firm up so that they are easier to slice.


15 minutes before serving, heat the oven to 200°C and slice the rolls into 2cm lengths. Place the slices spaced apart on a baking sheet lined with baking parchment (or use a non-stick baking sheet) and bake for 10 minutes.


Serve warm to accompany apéritifs.


Eric Boschman’s suggested drink accompaniment: White wine “La Combe aux Hérons, Domaine du Chenoy Grafé”.