Escargots En Croute Recipe

Prepare aromatics

Preheat oven to 200°C (400°F). Finely mince the garlic and shallot and chop the parsley. Drain escargots well and pat dry with paper towel to remove excess liquid.

Melt butter and sweat aromatics

In a medium ovenproof casserole or a 6–8 inch gratin dish (that will hold about 24 snails), melt 4 tablespoons of the unsalted butter over medium heat on the stovetop. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze & braise

Add the dry white wine and bring to a gentle simmer, scraping any fond from the bottom. Stir in the brandy and carefully flambé with a long match or ignite briefly to burn off alcohol (optional — if uncomfortable, simply simmer 30 seconds to reduce). Add Pernod, lemon juice, chopped parsley, salt and pepper. Return escargots to the pan and stir to coat in the butter and sauce. Simmer gently 2–3 minutes so the escargots absorb flavors.

Assemble in casserole

Transfer escargots and juices into the ovenproof casserole if not already in it. Dot with the remaining 2 tablespoons of butter in small pieces evenly across the surface.

Prepare puff pastry lid

On a lightly floured surface, roll the thawed puff pastry into a rectangle slightly larger than the top of your casserole (leave a 1–2 cm overhang). Brush the rim of the casserole lightly with water to help the pastry adhere.

Place the puff pastry over the casserole, pressing the edges to seal and trimming any large excess. Fold or crimp the edges to create a neat seal. Use a small sharp knife to cut one or two small vents in the pastry to allow steam to escape. Beat the egg with 1 teaspoon cold water to make an egg wash and brush the pastry evenly to encourage golden browning.

Bake until golden

Place the casserole on a baking sheet (to catch any drips) and bake in the preheated 200°C (400°F) oven for 18–22 minutes, or until the puff pastry is puffed and deep golden brown. If pastry is browning too quickly, tent loosely with foil.

Finish with brandy & Pernod (optional)

When the casserole comes out of the oven, warm the remaining 15 ml Pernod and 15 ml brandy briefly in a small saucepan and spoon over the hot pastry edges for aroma, or pour a small amount into the braise before sealing with pastry (do not flame if pastry is already on and hot).

Garnish with chopped parsley and serve immediately with lemon wedges and toast points if desired.

Carefully cut through the pastry lid at the table or in the kitchen and spoon escargots with some of the buttery sauce onto toast points. Squeeze a little lemon over each portion to brighten flavors.