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Le Chaudron recipe
Feuilleté escargots persillade
Snail puff pastries with garlic-parsley butter
⏱ 40 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
24prepared snails
1sheet puff pastry (230 g / 8 oz)
100 g (3½ oz)soft butter
4 clovesgarlic, chopped
1bunch flat-leaf parsley, chopped
1egg, beaten
- 24 prepared snails
- 1 sheet puff pastry (230 g / 8 oz)
- 100 g (3½ oz) soft butter
- 4 cloves garlic, chopped
- 1 bunch flat-leaf parsley, chopped
- 1 egg, beaten
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the soft butter with the garlic and parsley.Making it from scratch? See the puff pastry — ≈ 45 min
- Cut the pastry into squares and put a few snails and a knob of butter in the center of each.
- Fold the corners to the center and seal.
- Place on a lined sheet and brush with beaten egg.
- Bake at 200°C (400°F) for 20 minutes until puffed and golden.
- Rest 1 minute and serve hot.
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