• Cooking Time:
  • Servings: 24
  • Preparation Time:


To me, there were only a few really good items to eat in Oklahoma and this was one of them. The restaurant went out of business before I could request their recipe, but I tried to make it as close as I remembered.


  • 2/3 cup butter -- softened
  • 1/2 cup parsley -- minced
  • 4 medium shallots
  • 4 tablespoons crushed hazelnuts
  • 3 cloves garlic -- minced
  • 2 tablespoons Pernod
  • salt and pepper to taste
  • 24 each snails -- drained
  • 1/4 cup white wine
  • 1 large egg -- beaten
  • 2 tablespoons water
  • Puffed pastry sheets.


  • Preheat oven to 375 degrees F.
  • Cream butter and mix in parsley, shallots, hazelnuts, garlic and Pernod; season to taste with salt and pepper.
  • Melt two tablespoons of butter in a saute pan and add snails and white wine.
  • Cook until liquid has evaporated.
  • Set aside and let cool.
  • Add one snail to each hole of escargot dish.
  • Spoon herb butter mixture into each hole and cover with a 2" x2" square of puffed pastry.
  • Beat egg and water and brush on each puffed pastry.
  • Chill for about 20 minutes.
  • Bake for 20-30 minutes until puffed pastry is golden brown.

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