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ESCARGOT PIE

Roll out the puff pastry to a thickness of 1/4-inch and line a 10-inch pie pan.  Cover with plastic and refrigerate for 30 minutes.  Preheat the oven to 425F.  Rinse and dry the escargots.  Melt half the butter in a frying pan and cook the leek over a low heat until softened, about 15 minutes.  Melt the remaining butter in a medium saucepan and cook the shallot until softened, about 5 minutes.  Add the escargots and heat through for about 5 minutes.  Spoon half of the cooked leek into the pie crust.  Spoon the escargots over the leeks.  Season with salt and pepper.  Spoon over the remaining leeks.  Beat together the eggs and cr¸me fra”che.  Season with nutmeg, salt and pepper.  Pour egg mixture over the filling.  Bake for 25-30 minutes until filling is set.  Serve as a hot appetizer.
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10 oz puff pastry
1 cup canned escargots, drained
1 very large leek, chopped
1 tbsp chopped chervil
1 shallot
3 eggs
1/2 cup cr¸me fra”che
1/4 cup unsalted butter
pinch nutmeg
salt and pepper
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30
mn
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30
mn
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Burgundy
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Appetizers
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Chinon
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