Ingredients

• 1 shallot
• 2 tablespoons dry white wine
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon Pernod
• 2 anchovy fillets, minced
• ¼ teaspoon hot pepper sauce
• Salt and freshly ground pepper
• 2 tablespoons butter
• 36 snails, washed
• ¼ cup diced onion
• 6 tablespoons dry white wine
• 6 puff pastry dough sheets
• 1 egg
• 2 tablespoons water

Directions

• Directions
• For butter mixture: Whip butter in mixing bowl. Add next 9 ingredients and sauté until liquid evaporates. Set aside and let cool.
• Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish.
• Trim dough and seal around edge of dish. Beat egg with eater and use to brush dough. Chill until ready to bake at least 20 minutes.
• Preheat oven to 375 degrees. Bake until pastry rises and is golden about 20 to 30 minutes.
• Remaining butter can be refrigerated as long as 2 weeks and used when garlic butter is needed.