Snail Puff Pastries Recipe

Ingredients:

1. 1 package (2 sheets) puff pastry, thawed
2. 1 tablespoon butter
3. 1 tablespoon olive oil
4. 1 shallot, minced
5. 2 garlic cloves, minced
6. 24 snails, drained and patted dry
7. 1/4 cup dry white wine
8. 1/4 cup heavy cream
9. 1/4 teaspoon salt
10. 1/4 teaspoon black pepper
11. 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out each sheet of puff pastry to a thickness of about 1/8 inch (3 mm). Cut each sheet into 12 squares.
3. In a large skillet, melt the butter with the olive oil over medium-high heat. Add the shallot and garlic and sauté for 1-2 minutes until fragrant.
4. Add the snails to the skillet and cook for 2-3 minutes until heated through.
5. Pour in the white wine and let it simmer for 1-2 minutes. Add the heavy cream, salt, and black pepper and simmer for another 1-2 minutes until the sauce thickens slightly.
6. Spoon a small amount of the snail mixture onto each pastry square. Fold the corners up and over the mixture, pressing them gently to seal. Transfer the pastries to the prepared baking sheet and bake for 15-18 minutes, until golden brown and puffed.

Serving Suggestions:

Serve the snail puff pastries warm with a garnish of fresh parsley. These make a great appetizer for a fancy dinner party or a special occasion. Be sure to pair with a crisp white wine to complement the flavors of the snails. Enjoy!

Verdict:

This snail puff pastry recipe is the perfect way to impress your guests with an unexpected twist on a classic appetizer. The combination of flaky puff pastry with the rich and creamy snail filling is both indulgent and flavorful. The white wine and parsley add a delicious freshness to balance out the richness. A sure crowd-pleaser.