Ingredients

• 1 shallot, minced
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 1 pound puff pastry, pref. homemade
• 1 egg yolk (blended with milk)
• 3 tablespoons milk (to blend with yolk)
• ¾ cup butter, well-chilled, cut into 12 pieces
• 1/3 cup chopped toasted hazelnuts
• 3 tablespoons minced fresh parsley

Directions

• Directions
• Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, pepper and nutmeg to juices and bring to boil.
• Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees.
• Butter baking sheets. Roll dough out on lightly floured surface to thickness of ¼ inch. Cut out 36 circles using 2-inch floured cutter.
• Arrange circles on prepared sheets. Using knife tip, trace lid on each circle ¾ inch from edge do not cut through dough. Brush with glaze.
• Bake pastry until puffed and golden brown about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells.
• Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to ½ cup.
• Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time.
• Mix in snails, hazelnuts and parsley. Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately.