- 1 can (6 dozen count) escargots
- 1 1/2 cups dry red wine
- 1/4 cup minced shallots
- 3 tablespoons chopped garlic
- 1 large sprig fresh thyme
- 2 bay leaves
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 cup chopped fresh parsley leaves
- 1 sheet (11 by 14 inches) frozen puff pastry, defrosted
- 1 large egg, beaten with 1 teaspoon water
- Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside. In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool. Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.
- Preheat the oven to 350 degrees F.
- With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix. Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix. Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin. Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
- Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
- Remove from the oven and let cool slightly before serving.