Pastis Escargots on Puff Pastry
Pastis Escargots on Puff Pastry
Ingredients
- 1/2 lb (200 g) store-bought puff pastry, thawed and refrigerated
- 1 egg, lightly beaten
- 1 tbsp cornstarch
- 3/4 cup (180 ml) chicken broth, cold
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 can (115 g) escargots, rinsed and drained
- 1 small zucchini, diced
- 1/4 tsp crushed fennel seeds
- 1/4 cup (60 ml) Pastis liqueur
- 1/4 cup (60 ml) 35% cream
- Watercress, lamb's lettuce or arugula, to taste
Instructions
- With a rack in the middle position, preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the dough into a 7-inch (18 cm) square. Cut into four 3 1/2-inch (9cm) squares. Place on the baking sheet and brush with the beaten egg.
- Bake for 20 minutes or until the pastry is golden brown. Let cool. Slice each square in half horizontally. Set aside.
Pastis Escargots on Puff Pastry