Escargot en Croute

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a bowl combine the softened butter, parsley, garlic, and lemon zest, and season with salt and pepper.

3. 3

   In another bowl combine the tomato sauce, snails, mixing well to coat.

4. 4

   Season with salt and pepper.

5. 5

   Place the snail mixture in a 1 quart souffle dish.

6. 6

   Dot the top of the snail mixture with butter.

7. 7

   Lightly brush the edge of the souffle dish with some of the beaten egg.

8. 8

   Top the entire dish with the puff pastry disk pressing it over the edges of the souffle dish to form a seal.

9. 9

   Brush the surface with the remaining egg.

10. 10

    Bake for 20 minutes or until the pastry puffs up and turns golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.