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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together. | 2. Add the parsley, chives, shallots, pepper, lemon juice, and Pernod or Pastis and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter. | 3. Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.). | 4. Preheat the oven to 450°F (230°C). With a small 1/4 inch round biscuit/cookie cutter, cut 24 rounds from the puff pastry and then run a knife around inside the pastry disc leaving a narrow rim - this will be your lid later!. Arrange the puff pastry rounds on the baking sheet. Bake them for 15 to 20 minutes or until the pastry is golden brown and well risen. Remove from the oven and let them cool slightly.Remove the inner pre-scored "lid" and hollow out the middle a little to make a hole for the snail and butter later! | 5. If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now. | 6. Place or gently push a snail in to each of the cooked vol-au-vent cases and top with garlic butter, the butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. Re-heat them in a pre-heated oven, 450°F (230°C), for about 2 to 5 minutes on a LOW shelf, and keep checking that the pastry is not browning too quickly - what you are looking for is BUBBLING melted butter and NOT burnt pastry! | 7. Remove them as soon as the butter has melted and serve straight away with a shot of Pastis and lots of paper napkins! (If you have any lids, top the buttered snails with a little pastry lid.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4 -6		peeled minced	-	-	-	-
sea salt	2	teaspoons		-	-	-	-
butter	8	ounces	unsalted	1292.76	59.3989	40.3931	108.86399999999999
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
chive	3	tablespoons	minced	2.7	0.3915	0.2943	0.0657
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
black pepper	1	pinch	grated	0.3608	0.0919	0.0149	0.0047
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
pernod	1	tablespoon		-	-	-	-
snail	24		canned drained	-	-	-	-
puff pastry	24			32810.4	2687.16	435.12	2263.8
puff pastry				32810.4	2687.16	435.12	2263.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.