Ramekins d'Escargots (Snails)
Vegetables Alcohol Pork Hors d'oeuvres Appetizer Starter
Onion, finely chopped
Garlic Clove, crushed
x 200g/7oz tin Snails in Champagne
and Black Pepper
Preheat the oven to 220C, 425F, Gas mark 7. Melt 25g/1oz of the butter in saucepan,
add the onions, garlic and mushrooms and cook over medium heat for 10
minutes, stirring occasionally. Cool.
Place the ham in bowl with remaining butter and mix well.
Drain the snails and strain the juices. Divide snails between the ramekins. Top each
with a layer of onion/mushroom mixture, then the butter/ham mixture. The filling
should be level with the rim. Sprinkle with salt and pepper. Divide the reserved
juices between ramekins.
Roll out pastry and cut out 6 fluted circles the same size as ramekin tops. Brush
with a little milk, then place on ramekins, knock up and crimp the edges.
Place ramekins on baking tray and cook in centre of oven for 15-20 minutes till pastry
is well risen and golden. Serve immediately.
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