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Ingredients
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Pastry
Leek Fondue
Garlic Butter
Escargots
Method
Pastry Preparation
- 1
Prepare the Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Cut into circles large enough to cover the escargot shells.
- 2
Egg Wash
Beat the egg in a small bowl and brush it over the pastry circles to give them a nice golden color when baked.
Leek Fondue Preparation
- 3
- 4
Add Cream and Seasoning
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes until the mixture thickens slightly. Remove from heat and set aside.
Garlic Butter Preparation
- 5
Make the Garlic Butter
In a bowl, combine the unsalted butter (softened), minced garlic, chopped parsley, lemon juice, and salt. Mix until well combined.
Assembly
- 6
- 7
Cover with Pastry
Place the puff pastry circles over the escargots and crimp the edges to seal them. Cut a small slit in the top of each pastry to allow steam to escape.
- 8
Bake
Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed up.