Snails puff pastry with leeks and oyster mushrooms

Feuilletés d'escargots aux poireaux et pleurotes
Preparation 25 min.
Baking 15 min.
Portions 4
Freezing No


  • 200 gr of puff pastry
  • 1 egg yolk whisked with water
  • For garnishing:
  • 30 ml (2 tablespoons) of butter
  • 6 minced oyster mushrooms
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 5 ml (1 teaspoon) of chopped garlic
  • 2 can of 115 gr each of washed and drained snails
  • 60 ml (1/4 cup) of white wine
  • 80 ml (1/3 cup) of chicken broth
  • 125 ml (1/2 cup) of 15% cooking cream
  • 150 gr of brie without crust
  • 30 ml (2 tablespoons) of fresh chopped tarragon
  • Salt and pepper up to taste
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  • Preheat oven at 190 °C (375 °F).
  • Over a floured work surface, lower puff pastry into a rectangle of 25 cm x 12,5 cm (10 inches x 5 inches). Brush pastry with egg yolk. Slice rectangle into two squares, and each squares into diagonal to obtain four triangles.
  • Lay triangles over a baking sheet covered with parchment paper. Oven bake for 15 to 20 minutes, until pastry browns.
  • Meanwhile, melt butter at medium heat in a casserole. Cook oyster mushrooms with leek and garlic for 2 minutes.
  • Add snails and white wine. Bring to a boil and cook 1 to 2 minutes, until liquid reduce of three quarters.
  • Add broth, cream and brie. Simmer at medium-low heat for 4 to 5 minutes.
  • Add tarragon and seasoning.
  • When serving, slice pastries in two over thickness. Divide snails mixture over ahlf of pastries. Cover with pastries remaining.

Chef's notes