Escargot en Croûte

A classic French appetizer, Escargot en Croûte is a dish of snails in a flaky puff pastry crust, served in a rich garlic butter sauce.

Ingredients - Serves 4

Preheat the oven to 400°F.
Drain the escargot and rinse under cold water.
Roll out the puff pastry and cut into 4 squares.
In a pan, melt the butter over medium heat. Add the garlic and cook until fragrant.
Add the escargot to the pan and cook for 2-3 minutes. Stir in the parsley and season with salt and pepper.
Spoon the escargot and some of the butter sauce onto the center of each puff pastry square. Fold the corners of the pastry over the escargot to form a parcel.
Brush the pastry with the beaten egg.
Bake for 15 minutes, or until the pastry is golden brown.
Serve the escargot en croûte hot, with extra butter sauce on the side.