-
1
Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside.
-
2
In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
-
3
Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool.
-
4
Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.
-
5
Preheat the oven to 350 degrees F.
-
6
With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix.
-
7
Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix.
-
8
Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin.
-
9
Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
-
10
Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
-
11
Remove from the oven and let cool slightly before serving.
