Escargots in verrines
Make this classic French escargot with a puff pastry ring. To be served for starter.
1. Preheat the oven at 210°C (th.7). Wash, dry and chop the parsley. Peel and chop the garlic, finely. Crush the hazelnuts, coarsely.
2. Heat the oil in a pan. Fry the garlics without letting them turn brown and add the escargots and the hazelnuts. Season with salt and pepper. Saute over high heat for 10 minutes. Sprinkle the chopped parsley and then cook for 1 minute while stirring. Remove from heat and divide it into 6 oven-safe verrines.
3. Roll out the puff pastry onto a floured surface. Cut 6 discs out about 3 cm in diameter for the verrines. Prick the discs gently with a fork. Beat an egg yolk with some water and brush the dough. Place each disc on one verrine, with the eggwash side up.
4. To ensure the dough sticks on the verrines, tie it down with kitchen string. Bake for 20 minutes. Serve hot.
Photo credit: Sucré Salé
