- 5 garlic cloves, minced
- 2 tsp kosher salt
- 1/2 lb butter, softened
- 1/2 cup minced parsley
- 1/4 cup minced chives
- 1 minced shallot
- cracked pepper
- 1 tbsp lemon juice
- 1 tbsp cognac
- 24 ver large canned snails
- 1 lb puff pastry, thawed
- Combine the garlic and salt into a paste. Mash with butter. Add the parsley, chives, shallots, pepper, lemon juice and pernod.
- Place a snail in each indentation of a snail dish, or simply in a pan. Spoon about 2 tsp of the butter over each snail. Chill 1 hour.
- Preheat the oven to 450 F.
- Using a small round cutter, cut 24 rounds out of the puff pastry sheet. Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet. Bake 15 to 20 minutes until golden brown. Cool.
- Keep the oven at 450 F.
- Bake the snails for 5 to 8 minutes, until the butter is bubbling. Top each snail with a round of puff pastry and bake 30 seconds.
- Serve.