Recipe "Snails under the cap":
- 250g puff dough
- 40 canned or frozen snails without the shell
- 40 small mushrooms
- 100 g butter
- 1/2 cup chicken broth
- 4 cloves garlic
- a small bunch of parsley
- 1 egg
- salt, freshly ground black pepper
Number of servings
The complexity of cooking
Step by step recipe for cooking
Chop the garlic and parsley. Melt the butter in a saucepan, add the garlic, parsley and broth. Bring to a boil and add the mushrooms. Cook on high heat for 10 minutes.
Remove from heat, add the snails, salt and pepper and stir. Lay the resulting mixture of ceramic and iron formochkam capacity of 100-150 ml.
The dough is a little roll, cut from it 8circles with a diameter of about 1.5 cm more than the molds. Close each mold dough circle, pressing edges of the dough to the outside edge of the molds. Brush top with beaten with 1 tablespoon of water and do an egg in a test hole for steam to escape. Put in the fridge for 30 minutes.
Then bake in a preheated 180 ° C oven until golden brown, 20-25 minutes. Serve immediately.