Feuillete D'Escargots Et Cepes Au Santenay
1/2 lb Puff Pastry ** 1 lg Egg yolk 1 1/2 ts Water, cold 5 tb Butter, unsalted 1/4 c Shallot, chopped, fine 1/2 lb Mushrooms, chanterelles * -- coarsely chopped, -- (about 3 1/2 cu...
Ingredients
- 1/2lbpuff pastry **
- 1lg egg yolk
- 11/2 ts water, cold
- 5tb butter, unsalted
- 1/4c shallot, chopped, fine
- 1/2lbmushrooms, chanterelles *
- 24ea snails, (1 - 7 1/2 oz
- 3/4c wine, red, full-bodied
Directions
- 1
1/2 lb Puff Pastry ** 1 lg Egg yolk 1 1/2 ts Water, cold 5 tb Butter, unsalted 1/4 c Shallot, chopped, fine 1/2 lb Mushrooms, chanterelles *
- 2
For Feuilletes: =============== Roll out your puff pastry to large rectangle, 1/8-inch thick
- 3
Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry
- 4
Place them on a baking sheet
- 5
Stir together the egg yolk and water and lightly brush the pastry with this egg wash
- 6
Chill pastry for 30 minutes
- 7
Preheat oven to 400 F
- 8
Bake feuilletes for 20 minutes, then lower the temperature to 350 F and continue to bake until they've turned golden brown (about 5 to 10 mi