|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Ramekins d'Escargots (Snails) HT HD French 60mins Serves 4 Hot Vegetables Alcohol Pork Hors d'oeuvres Appetizer Starter France EuropeIngredients 200g/7oz Puff Pastry 1 Onion, finely chopped 1 Garlic Clove, crushed 100g/4oz Mushrooms, sliced 175g/6oz Butter, softened 75g/3oz Ham, diced 1 x 200g/7oz tin Snails in Champagne Salt and Black Pepper Milk for glazing Instructions 1. 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. 2. Place the ham in bowl with remaining butter and mix well. 3. 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. 4. 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. 5. Place ramekins on baking tray and cook in centre of oven for 15-20 minutes till pastry is well risen and golden. Serve immediately.
More Hors d'oeuvre Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.
|
