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Ingredientes
- 1/4 c. Softened butter
- 2 tsp Minced parsley
- 1 1/2 tsp Minced garlic
- 1 tsp Minced lemon zest
- 1 1/2 c. French Tomato Sauce see * Note (or possibly use your own)
- 2 1/2 c. Cooked snails if from a can please rinse thoroughly Salt to taste Freshly-grnd black pepper to taste
- 1 x Eight-inch round disk of puff pastry
- 1 x Egg beaten
Direcciones
- Preheat oven to 400 degrees.
- In a bowl combine the softened butter, parsley, garlic, and lemon zest, and season with salt and pepper. In another bowl combine the tomato sauce and snails, mixing well to coat. Season with salt and pepper. Place the snail mix in a 1-qt souffle dish. Dot the top of the snail mix with butter. Lightly brush the edge of the souffle dish with some of the beaten egg. Top the entire dish with the puff pastry disk pressing it over the edges of the souffle dish to create a seal. Brush the surface with the remaining egg. Bake for 20 min or possibly till the pastry puffs up and turns golden.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 131 | 48% |
| Total Fat 14.85g | 19% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 683mg | 28% |
| Potassium 895mg | 26% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.03g | 3% |
| Protein 26.61g | 43% |
