Snails puff pastry with leeks and oyster mushrooms recipe 4675 10d760a6-6101-4107-9878-968469a9bc03 /media/vyqngwhj/feuilletes-escargots-poireaux-pleurotes-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 12/6/2019 3:24:21 p.m. 0 0 40 4 Plats principaux Weekday recipes Pastas Leeks
Snails puff pastry with leeks and oyster mushrooms

Snails puff pastry with leeks and oyster mushrooms

25
15
4
No
Ingredients
  • 200 gr of puff pastry
  • 1 egg yolk whisked with water
Preparation
Side-by-side mode
  • Preheat oven at 190 °C (375 °F).
  • Over a floured work surface, lower puff pastry into a rectangle of 25 cm x 12,5 cm (10 inches x 5 inches). Brush pastry with egg yolk. Slice rectangle into two squares, and each squares into diagonal to obtain four triangles.
  • Lay triangles over a baking sheet covered with parchment paper. Oven bake for 15 to 20 minutes, until pastry browns.
  • Meanwhile, melt butter at medium heat in a casserole. Cook oyster mushrooms with leek and garlic for 2 minutes.
  • Add snails and white wine. Bring to a boil and cook 1 to 2 minutes, until liquid reduce of three quarters.
  • Add broth, cream and brie. Simmer at medium-low heat for 4 to 5 minutes.
  • Add tarragon and seasoning.
  • When serving, slice pastries in two over thickness. Divide snails mixture over half of pastries. Cover with pastries remaining.

Snails puff pastry with leeks and oyster mushrooms

Ingredients
  • 200 gr of puff pastry
  • 1 egg yolk whisked with water
Preparation
Side-by-side mode
  • Preheat oven at 190 °C (375 °F).
  • Over a floured work surface, lower puff pastry into a rectangle of 25 cm x 12,5 cm (10 inches x 5 inches). Brush pastry with egg yolk. Slice rectangle into two squares, and each squares into diagonal to obtain four triangles.
  • Lay triangles over a baking sheet covered with parchment paper. Oven bake for 15 to 20 minutes, until pastry browns.
  • Meanwhile, melt butter at medium heat in a casserole. Cook oyster mushrooms with leek and garlic for 2 minutes.
  • Add snails and white wine. Bring to a boil and cook 1 to 2 minutes, until liquid reduce of three quarters.
  • Add broth, cream and brie. Simmer at medium-low heat for 4 to 5 minutes.
  • Add tarragon and seasoning.
  • When serving, slice pastries in two over thickness. Divide snails mixture over half of pastries. Cover with pastries remaining.

Rate this recipe

Cancel