For the festive season, discover this recipe for snails in puff pastry, ideal for an aperitif.

Ingredients for 4 people

  • 100 g Sabarot snails
  • 1 roll puff pastry
  • 100 g walnuts
  • 2 tablespoons mascarpone
  • 1/2 clove garlic
  • 2 sprigs parsley
  • salt and pepper
I ORDER MY SNAILS

Recipe

  • Drain the snails
  • Place the garlic clove, walnuts, parsley and snails in a blender. Blend and add the mascarpone. Season to taste.
  • Unroll the puff pastry and spread out the mixture.
  • To fold: roll one side of the dough around 2 times (the head), then roll the other side of the dough completely (the body) to form a snail.
  • Place in the freezer for 30 minutes.
  • Cut the log into equal parts.
  • Place your preparations on a baking sheet and bake at 200°C for 10 minutes.
  • Once golden, remove from the oven and place in a dish.

Burgundy snails

The Burgundy snail is generally considered the best snail by gourmets.

I ORDER MY SNAILS