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Ramekins d'Escargots (Snails)    HT   HD     French    60mins

Serves        Hot   Vegetables  Alcohol  Pork  Hors d'oeuvres  Appetizer  Starter  France  Europe



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




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.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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