Snails with a Mushroom Duxelle in Puff Pastry (Escargots Pot Pie)

Les escargots Avec UN Duxelle de Champignon Dans la Pâte feuilletée (Tarte de Pot d’Escargots).

TG2

1 Can of Escargots

1 Box Puff Pastry

3 tablespoons olive oil

1/2 pound wild mushrooms, cleaned, stemmed, and finely chopped

1 large shallot

2 tablespoons minced garlic

1 cup white wine or chicken broth

Salt and black pepper

1 egg

Heat olive oil in a sauté pan over medium-low heat.  Add mushrooms, shallot and minced garlic and sauté for 5-10 minutes or until mushrooms are cooked.  Drain.  Add cup of wine or chicken broth and bring to a simmer cooking until liquid is absorbed seasoning with salt and pepper.  Cool completely.

Preheat oven to 450 or directions on puff pastry box.  Add two tablespoons of mushroom Duxelle to a ramekin.  Add 3 -6 snails depending upon size and preference.  On top place a 1 teaspoon of butter.  Cut puff pastry to size to cover ramekin.  Crimp puff pastry over the ramekin and brush with a beaten egg.  Cut a small slit in puff pastry to release steam.  Place in oven until puff pastry if golden brown.  Serve immediately.

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