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Snails in Filo / Phyllo Pastry Recipe
A very good way of preparing snails, that both disguises their heritage and has the convenience of being able to be prepared well ahead of time.
For 6 people:
1 tin containing 36 snails
- 1 packet of filo pastry
- 1 egg yolk beaten with a little water
- 1 batch of Beurre d'escargots (see below)
Ingredients for Beurre d'escargots:
- 1 * 250g packet of Butter
- 25g/1oz fresh parsley, chopped
- 25g/1oz shallots, chopped
- 4 big cloves (about 15g) fresh Garlic, peeled and chopped
- 2 brown tinned anchovies fillets, drained, then chopped
- 1 dessertspoonful (10ml) Pernod or Ricard (optional, but good)
- 25g/1oz flaked almonds
- salt and freshly-ground black pepper
1. Mash all the garlic butter ingredients together- any not used keeps well in the freezer.
2. Coat each snail with a generous teaspoon of garlic butter, and then refrigerate so it hardens.
3. Cut out twice as many rounds as snails (so 72) of filo pastry in 10cm circles – covering with cling wrap to stop them drying out.
4. Prepare 1 croquette at a time by brushing a circle of pastry with egg wash, putting a butter-coated snail in the centre of the egg washed side.
5. Then gather the pastry at the top, to enclose the snail completely.
6. Cover this side of the croquette with another egg washed circle of pastry, gathering the folds on the other side, pressing gently to ensure that the package is completely sealed.
Deep fry at 180°C/350°F until golden brown – allowing 6 per person, and perhaps decorate with a few salad leaves to one side.