Escargots En Casserole Recipe
Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry
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Ingredients
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Ingredients for Escargots en Casserole
Method
Directions for Preparing Escargots en Casserole
- 1
Prepare the Garlic-Herb Butter
In a mixing bowl, combine the unsalted butter, minced garlic, chopped parsley, chopped thyme, Pernod, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 2
Prepare the Snails
If using canned snails, rinse them under cold water and drain. If using fresh snails, ensure they are cleaned and cooked according to your preference.
- 3
- 4
Cover with Pastry
Roll out the flaky pastry dough and cut it into circles that will fit over the tops of the pots. Place the pastry circles over the pots, sealing the edges to lock in the flavor.
- 5
Bake
Preheat the oven to 400°F (200°C). Place the ceramic pots on a baking sheet and bake for about 15-20 minutes, or until the pastry is golden brown and flaky.
- 6
Serve
Remove from the oven and let cool slightly before serving. Serve warm and enjoy your Escargots en Casserole!
