In a small food processor, combine butter through white pepper and blend well. You can also mash by hand. You will have a beautiful green butter.
Rinse snails under cold water, drain well. If you do this day before serving, you can even soak them in white wine to add more flavor, but this is not necessary. Drain and allow to air dry for 10-20 minutes before cooking.
Preheat oven to 400 degrees.
Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you are going without puff pastry, Just put snails into your serving dish and spoon tablespoons of butter mixture over each one. Divide evenly among serving dishes.
(Puff Pastry is optional, if you don't use it, skip ahead to step #6) Measure out puff pastry to cover the tops of each of your dishes, sizes will vary depending on dish. Gently press along edges to seal. Brush each with lightly beaten egg and poke a small hole in the center to allow steam to vent.
Place in over and bake until puff pastry is a light, golden brown, approximately 8-10 minutes. If you do not use puff pastry, until butter melts.
If you've tried this recipe, come back and let us know how they were!
Using a high quality, grass fed European butter will make all the difference in the flavor of this dish. Splurge and pick up the pricey stuff, you will thank me later.
Class French Escargot
Amount Per Serving
Calories 193Calories from Fat 135
% Daily Value*
Saturated Fat 6g38%
Vitamin A 255IU5%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.