Arnaud's Escargots en Casserole

Serves 6.

36 snails, removed from their shells, rinsed and drained
1 1/8 cups garlic butter (right)
12 ounces fresh or good-quality frozen puff pastry
1 egg, beaten

Garlic Butter
1 1/2 cups (3 sticks) plus 4 tablespoons butter, softened
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped garlic
Salt and freshly ground black pepper

In a small bowl, mix all ingredients at low speed for 5 minutes.

Preheat oven to 420 degrees F.

Place each snail in a small pot or ovenproof dish with a 2-inch diameter. Cover each snail with garlic butter.

Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.

Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.